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Sriracha Ramen Salad
with tofu, carrots and broccoli

Active: 35 Total: 65

This ramen noodle salad is perfect for colder weather. Veggies, tofu and ramen are all tossed in a tasty Asian vinaigrette for a simple and colorful dinner to start your Monday!



Sriracha Ramen Salad:
  • Brown sugar - 2 tsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Rice vinegar - 3 Tbsp
  • Toasted sesame oil - 1 Tbsp
  • Cooking oil - 6 Tbsp
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb , sliced into matchsticks (Look for the vacuum-packed kind that does not break apart when cooking)
  • Carrots - 2 , grated
  • Broccoli - 1 head , chopped
  • Cilantro, fresh - 4 Tbsp , chopped
  • Ramen noodles - 6 oz
  • Lime - 1/2 , juice of
  • Sriracha - to taste
  • Salt and pepper - to taste


  1. Make marinade - Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, and cooking oil. 

  2. Tofu - Slice into matchsticks. Cover in half the marinade and marinate for 15 to 30 minutes. 

  3. Carrots / Broccoli - Prep as directed. Place broccoli in a microwave-safe container, cover with a wet paper towel, and microwave for 2 to 3 minutes, until broccoli is tender but still crunchy. (Can be done up to 4 days ahead) 

  4. Cilantro - Prep as directed. Cilantro can be combined with carrots. (Can be done up to 4 days ahead)

  5. Cook ramen - Bring a saucepan of water to boil. Salt generously and add ramen (or other noodles). Cook according to package instructions. Drain. Use scissors to snip up ramen into shorter more bite-sized pieces. (Can be done up to 3 days ahead) 

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  1. Heat up a wok over medium-high heat. Toss tofu with marinade into heated pan. Saute until tofu is golden and crisp on the outside, ~5 minutes. 

  2. Toss remainder of marinade with cooked tofu, ramen, carrots, broccoli and cilantro. Finish with lime juice. Season to taste with Sriracha, salt and pepper.



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