Teriyaki tofu and spinach ramen bowl
Ramen noodles are not just for poor college students. This fancy bowl is packed full of flavor and is a breeze to make.
Ramen noodles aren't just for college students. This quick meal is packed full of flavor and nutrition. We used fresh baby spinach, but you could also use kale or escarole. Plus, with the addition of tofu you get a nice boost of protein.
Teriyaki tofu and spinach ramen bowl recipe
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 3 teaspoons sesame oil
- 1 tablespoon orange blossom honey
- 2 teaspoons grated ginger
- 1 teaspoon grated garlic
- 15 ounces extra firm tofu, pressed and drained
- 2 packs chicken-flavored ramen noodles
- 2 cups fresh baby spinach
- In an 8 x 8-inch casserole dish, whisk together soy sauce, rice wine vinegar, sesame oil, honey, ginger and garlic.
- Slice tofu into 1/2-inch thick slices and add to the soy sauce mixture.
- Cover and refrigerate for a few hours or overnight.
- Heat a pan over medium heat and coat with a thin layer of nonstick cooking spray. Pan sear the marinated tofu and set aside.
- Make ramen according to bag directions. Once fully cooked, add in spinach and top with tofu. You can leave the tofu in the whole slices or cut into bite-size cubes.