Ingredients:
1 pack ramen noodles
1/4 head of Broccoli
Approx. 7 oz. Tofu (half of a standard container)
1 tbsp Corn Starch
1/4 Onion
1 tbsp. Garlic Ginger Paste
1 tsp. Chilli Flakes (Optional)
1 tbsp. Teriyaki Sauce (Or to taste)
2 tbsp. Olive Oil
1 tbsp. Soy Sauce (Optional)
Instructions:
Bake Tofu: Remove tofu from package a few hours in advanced of cooking. Let water drain from tofu. Once water is drained, preheat oven to 425 degrees. Cube the tofu, place in large bowl, coat with 1 tbsp. olive oil, soy sauce, and cornstarch. Lay out tofu on a baking sheet lined with aluminum foil and bake for 25 minutes or until slightly crispy.
Boil ramen noodles in a pot of water and drain. (Should take about 3 minutes)
Place a wok or skillet on medium heat and add 1 tbsp. olive oil. Once oil is heated, add broccoli. About 3 minutes later, add 2 tbsp of water to wok to steam the broccoli. Cook until water is evaporated (increase heat if needed).
Add ginger garlic paste, onion, and chili flakes to the wok. Sautée with broccoli on medium-high heat for 2 minutes.
Increase to high heat, adding tofu, noodles, corn, and all other veggies at this point. Add teriyaki sauce and stir consistently to prevent sticking.
Serve while hot and top off with lime, sriracha/sambal, and cilantro as preferred.