- 2 spoon Sesame Oil
- 4-5 cloves Garlic
- 1/2 bunch Scallions, Use both green and white ends
- 1-2 spoons Soy Sauce
- 1 spoon White wine vinegar
- Chilli Flakes, sprinkle some on top
- 1 pack (14 oz) Extra Firm Tofu
- 1 Carrot, sliced
- 1 Green Peppers, sliced
- 1/2 Onion, sliced
- 8 oz Ramen or Noodles, any kind you like
Let’s start with prepping the vegetables. Cut all the veggies including green peppers, carrots, onions into thin slices. Slice the scallions as well and keep the white and green sides separately.
Take 4-5 cloves of garlic and mince it thickly or roughly as much as you can. Ensure it isn’t too minced, it needs to have some thickness so it releases its flavors when we add it to hot sesame oil.
For the sauce; mix in the soy sauce, white wine vinegar and 1 spoon of sesame oil. Whisk it all together to give it a good mix. Keep it aside.
Take the extra firm out of the package and pat dry with paper towel so it gets dry. Once dry, cut the tofu into small cubed size pieces to your liking.
Start with adding 1 spoon of sesame oil in a pan. Let it get hot.
Once hot add the extra firm tofu cubes in the pan and let it fry for 5-6 minutes or until crisp to your liking.
Take the crispy tofu out of the pan and keep it aside. Next, add some sesame oil in the same pan and let it get hot. Once the oil is hot add minced garlic and stir fry for couple of mins or until the aroma starts releasing. Once the aroma is released, add the white part of the sliced scallions into the pan and again stir fry for a minute or two.
Add the sliced veggies and stir fry for few mins. Add some salt and pepper to the mix and stir fry for another 2-3 mins. We don’t want to cook the veggies for too long since it’ll get soggy. We want the veggies to be crispy.
once the veggies become crisp, add the washed noodles (if using ramen, boil it and then add it to the pan) in the pan with the veggies along with the sauce mix prepared earlier. Stir fry on high heat for few mins.
Garnish with scallions and serve hot!