Hot Honey Garlic Ramen with Crispy Tofu

Chewy ramen and crisp-edged tofu are coated in a glossy hot honey garlic sauce, with tender broccoli for a fast, satisfying meatless dinner.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 14 ounces extra-firm tofu
• 3 tablespoons cornstarch
• 2 tablespoons neutral cooking oil
• 12 ounces ramen noodles
• 4 cups broccoli florets
• 1 3/4 cup hot honey
• 1 1/4 cup soy sauce
• 3 cloves garlic
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil
• 2 scallions scallions

Cooking instructions

1. Wrap the tofu in a clean kitchen towel or paper towels and press gently to remove excess moisture. Cut it into 1-inch cubes, then toss with the cornstarch until evenly coated. (about 5 min)
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on several sides, 10 to 12 minutes. Transfer to a plate. (about 12 min) — Medium-high heat
3. While the tofu cooks, whisk together the hot honey, soy sauce, garlic, rice vinegar, and sesame oil in a small bowl. (about 2 min)
4. Bring a large pot of water to a boil. Add the broccoli and cook for 2 minutes. Add the ramen noodles and cook according to the package directions until just tender. Drain well. (about 5 min) — Boiling
5. Return the empty pot to medium heat and pour in the sauce. Simmer for 1 to 2 minutes, stirring, until hot and slightly thickened. Add the drained ramen and broccoli, tossing until coated. (about 2 min) — Medium heat
6. Divide the ramen among bowls and top with the crispy tofu. Slice the scallions and scatter them over the bowls. Serve immediately. (about 1 min)