Sauted vegetables & smoked tofu on ramen noddles

Sauted vegetables & smoked tofu on ramen noddles
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  • Serves4 Portions
  • Prep time20 min
  • Cook time15 min
  • Timeout1 hour
  • FreezingFreezes well


  • 1/4 cup of vegetable oil
  • 1 tablespoon of sesame oil
  • 1 (210 g) piece of smoked or plain tofu, diced in small 2cm pieces
  • 1 tablespoon of fresh ginger, chopped
  • 4 cups of eggplant, diced
  • 1 box (227 g) of white mushrooms, quartered
  • 3 bok choys, leaves off
  • 1/4 cup of hoisin sauce (or black bean & garlic sauce)
  • 1/4 cup of water
  • 2 tablespoons of sesame seeds
  • 4 packs of ramen noddles, store-bought
  • 3 shallots, chopped


  1. Heat the vegetable and sesame oil in a large non-stick pan then roast the tofu pieces for 5 minutes.
  2. Add the ginger, eggplant and mushrooms then keep baking for 8 more minutes.
  3. Then add the bok choy, hoisin sauce, water and sesame seeds. Mix together and bake for 2 minutes.
  4. Bake the ramen noodles following the instructions on the box, then top with the vegetable tofu sautee as well as with a few chopped shallots.

Tips & tricks

The black bean and garlic sauce is easily found in stores.

Recipe published on August 19, 2018