2-3 packages of 2 oz. Ramen noodles (discard flavor packets or save them for something else)
Topping suggestions: black sesame seeds, chopped peanuts or peanut powder, fresh cilantro, green onions, sliced avocado, sriracha
Instructions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Place tofu cubes in a small bowl and toss in the 2-3 Tbs. coconut aminos/soy sauce/tamari. Set aside.
While the veggies are cooking, spread the tofu out onto the baking sheet and bake for 20-25 mins, flipping halfway through, until edges are golden.
In a large measuring cup or small bowl, whisk together the pad Thai sauce ingredients until smooth. Taste and add more of any of the ingredients as needed. Add a splash of water to thin if too thick. Set aside.
Return to the pot and stir in the mushrooms and ginger, cooking them for about 2 mins. Add the veg broth, coconut milk, juice of ½ lime, and 2-3 Tbs. of the pad Thai sauce. Taste broth and add more pad Thai sauce or salt if needed.
Simmer veggies and broth on low until 4 mins remain on your tofu timer. Then bring to a boil and add the ramen noodles to the broth to boil for 4 mins.
To serve: Ladle broth into the bottom of a pasta bowl, then use tongs to transfer noodles and veggies to the bowl. Top with cubes of tofu, then drizzle with pad Thai sauce. Finally, go nuts with the toppings and add a squeeze of lime juice to each bowl. Enjoy!
Notes
This recipe is versatile in that you can pretty much use any veggies you like! Just know that harder veggies like sweet potatoes and winter squash will take longer to cook.
I used 2 packages of ramen and the 3 of us ate the whole thing because it's a fairly light dish. Next time I will add another package of noodles and maybe some edamame beans to make it more substantial. Another option is to serve it with a salad or fruit.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/04/03/tofu-veggie-ramen-with-pad-thai-sauce/