Sesame Almond Ramen Tofu Bowl

Noodle bowls and rice bowls are all the rage.  Here is a quick Raman bowl with nicely flavored tofu and veggies for a healthful, protein-rich vegetarian meal.

1 tub extra-firm tofu, cut into 1/2-inch pieces

Marinade:

2 Tbsp good soy sauce

1 Tbsp sesame oil

1 Tbsp coconut aminos (I used Trader Joe’s)

1/2 Tbsp fish sauce (I used Red Boat)

2 Tbsp almond butter (I used Trader Joe’s Crunchy)

2 cloves garlic, minced

1-inch fresh ginger, minced

1/4 tsp crushed red pepper flakes, or to taste

1 tsp black toasted sesame seeds

2 packages favorite Ramen noodles, slightly cracked (flavor packet reserved for another use)

1/2 red pepper, diced

1/2 orange pepper, diced

1/2 jalapeno pepper, diced

1-1/2 cups small broccoli flowerets

2 green onions, sliced

1 tsp sesame oil

fresh mint for garnish

Whisk marinade together in a bowl and fold in tofu.  Allow to marinate at least an hour, or overnight, covered in the refrigerator.

When ready to eat, bring 5-6 cups salted water to a boil for the noodles.  Meanwhile, sauté tofu with marinade in a non-stick skillet until nicely browned on all sides, about 10 minutes. Keep warm.

In a separate skillet, sauté the veggies in the sesame olive oil until just crisp-tender, about 5 minutes.  Keep warm.

Place Raman noodles in boiling water and cook until just al dente. Drain noodles and distribute between 2 bowls.  Top with tofu mixture and veggies.  Garnish with mint and fresh green onion, if desired.

Serves 2.