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!
Make marinade - Whisk together brown sugar, soy sauce, rice vinegar, sesame oil, and cooking oil.
Tofu - Slice into matchsticks. Cover in half the marinade and marinate for 15 to 30 minutes.
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)
Cilantro - Prep as directed. Cilantro can be combined with carrots. (Can be done up to 4 days ahead)
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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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.
Toss remainder of marinade with cooked tofu, ramen, carrots, broccoli and cilantro. Finish with lime juice. Season to taste with Sriracha, salt and pepper.
A tad much oil, but it wasn't too bad -- helped the noodles not stick. Instead of tofu I used shitake mushrooms, and it turned out great. Tasty, easy meal.