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Crispy Tofu Ramen With Organic Ramen Noodles
This high protein and veggie filled instant ramen is everything you need to take on the world. We took our Vegetarian Vegetable cup ramen made with organic noodles and added baby bok choy, broccoli, soft-boiled egg, and breaded crispy tofu.
Votes: 1
Rating: 5
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Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
  • 2 egg
  • 1/2 baby bok choy
  • 3 small heads of broccoli
  • 1 tsp sesame oil
  • 1/2 cup flour
  • 1/4 cup panko
Course Main Dish
Servings
Ingredients
  • 1 package Mike's Mighty Good Vegetarian Vegetable Ramen Cup
  • 2 egg
  • 1/2 baby bok choy
  • 3 small heads of broccoli
  • 1 tsp sesame oil
  • 1/2 cup flour
  • 1/4 cup panko
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. To boil the egg, bring water to a boil that will cover the egg by 1 inch. Once boiling, add in the egg and reduce the heat. Cook for 6.5 minutes. Then run under cold water.
  2. Whisk the other egg in a bowl and set it aside. Roll your tofu in the flour, then coat it in the whisked egg and cover it in the panko. Repeat with the rest of the tofu slices.
  3. Coat the bottom of a pan in vegetable oil and heat on medium. When the oil is hot, fry the tofu in the pan giving about 30 seconds for each side, or until they are golden brown.
  4. Cook the ramen according to the package instructions and add in the broccoli and bok choy in the last minute.
  5. Serve with the broccoli, bok choy, boiled egg, tofu slices and sesame seeds.
Recipe Notes