wow this was really good! i used chicken flavored ramen and added splashes of sesame oil and and some red pepper flakes to spice it up a bit. i also froze the tofu which i always do when i buy tofu then defrosted it the night before in the fridge as another reviewer suggested. i think it gives it a "meatier" texture. also be sure to drain the tofu REALLY well or it won't brown up quite as nicely. what i do is just squeeze out all the water by hand after slicing it into strips. just wash your hands grap a strip and qive it a quick squeeze over the sink! it makes a world of difference rather than just squashing it between paper towels. will definitely experiment with other ramen flavors other veggies and other spices. thanks for the easy and versatile recipe!!!!
This was VERY good for a fast supper. My pantry was bare I didn't have any frozen stir-fry veggies but I had carrots celery mushrooms and onions. It turned out VERY tasty & my whole family of six plus a baby polished off an 8 serving meal. I baked my tofu in soy garlic ginger and a bit of honey instead of frying it because I needed to fry up some ground chicken @ the same time (I only had one box of tofu!). I never had tofu taste great! Frying it would have gotten the same results. Satifying and FAST!
This was very quick and easy to make and was delicious too! I did just a couple things differently that I thought I would share. First don't drain the noodles. I think that would make them too dry. Once the noodles are getting soft and breaking apart remove them from the heat give them a stir and cover. The steam should finish cooking them. The noodles should soak up the little bit of excess water while you finish cooking your tofu and veggies. In addition to the seasoning I also added a little ground ginger and some basil. I will definitely make this one again!
This came out so yummy! I used packaged fried tofu instead because it has a nicer consistency. I also cooked it in sesame oil with about 2 cloves of chopped garlic. I then added chopped mushrooms carrots bok choy and a 1/4 cup of water to steam the bok choy. I used two ramen packages but only one spice packet because of the high sodium factor but I did add a splash of low-sodium soy sauce. When it was almost finished I threw in some green onions. SO good!
This is a good recipe base. I've made many changes to it after trying it as written - I use fresh vegetables and boil them with the ramen. I don't use the seasoning packet - I use minced garlic minced ginger low sodium soy sauce and sriracha or pepper flakes. I also lightly coat the tofu (I use Japanese style firm tofu) in cornstarch and saute it in peanut oil and sesame oil until lightly crisp and golden. Then I baste it with the soy sauce and spices mixture and cook briefly flipping the tofu twice while basting.
I used spiced organic tofu with regular spagetti because I did not have ramen noodles. I had to do couple of adjustment but it was good and even my 4 year old liked it except of veggies:( Will probably make it again.
The things I liked most about this recipe was the convenience. I fixed it for my family after a long day at work and it only took 17 minutes. It was very good and like other reviewers said it tasted even better the next day. The ingredients was easily substitutable. Instead of tofu I used 1 pound of shrimp and instead of oriental flavored noodles I used shrimp flavor.
This was great! I had dinner cooked and on the table in 20 minutes. My two youngsters cleared their plates too. I bought pre-diced firm tofu and added some sesame oil at the end. Fabulous!
This is so good. I make it a lot. I sometime use sesame oil in place of the olive oil. Just as good warmed up the next day for lunch.
I registered on all recipes just to review this dish: A few problems: (1) Insanely large quantities - this recipe cooks a commercial soup kitchen sized amount. It uses 16 ounces (1 POUND) of Tofu. That's enough by itself to fill a medium-large skillet. THEN you have to add 16 ounces of Vegetables or a complete bag. Now you have a completely full skillet with 2 pounds of vegetable-tofu with barely any room to stir as it fries to your pan. Reminder: Makes 32 oz of food BEFORE THE NOODLES are added! Overwhelmed my dedicated pasta bowl. (2) No Sauce - Two tablespoons of oil for 2 pounds of vegetable & tofu & a full package of pasta. That seems normal until you realize that's basically the only sauce or liquid of any sort for that matter that goes into this recipe. Forget adding soy sauce "to taste" - I would need half a bottle to coat everything. This recipe has like four ingredients how can anything have gone so wrong.
