
Teriyaki tofu ramen
530 cals, 22p, 44c, 29f (per meal)
4 tbsp (60mL)
2 tbsp (30mL)
2 clove(s) (6g)
4 dash (1g)
1 tbsp (15mL)
1/2 cucumber (8-1/4") (151g)
2 tbsp (32g)
3 tbsp (45g)
1 tbsp (8g)
10 oz (284g)
1 package (85g)
1
Bring a large pot of water to a boil. Add the ramen noodles and cook 1-2 minutes until al dente. Drain noodles, rinse under cold water to stop the cooking process, and set aside.
2
Add tofu, cornstarch, and some salt and pepper to a large bowl and toss to coat.
3
Heat just half of the oil in a large non-stick skillet over medium-high heat. Add tofu and cook, stirring occasionally, until crispy, about 5-8 minutes. Reduce heat to low, add teriyaki sauce, and stir to coat.
4
Whisk together the apple cider vinegar, peanut butter, garlic, the remaining oil, water, and some salt and pepper in a large bowl. Add noodles and cucumber and toss to coat.
5
Top with teriyaki tofu and crushed red pepper flakes. Serve.