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Stir Fry Noodles and Tofu

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This is so good and about as easy as it gets. I love the Momofuku Soy & Scallion Ramen noodles.

Stir Fry Noodles and Tofu

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A delicious and comforting bowl of ramen noodles with healthy vegetables and air-fry tofu.


  • 1 pkg. Firm Tofu (Press tofu for 30 minutes or more)

For the Marinade

  • 1 tbsp Olive oil
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Haku Cold Smoked Shoyu Soy Sauce (Sub = liquid smoke)
  • 2 tbsp Soy Sauce
  • 1 cup Vegetable stock
  • 2 tbsp Ginger
  • 6 cloves Garlic (finely chopped)
  • 2 tbsp Rice Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 tbsp Agave
  • Chili Flakes (to taste)
  • 1 tsp Lemon Juice

For the Ramen


Make the Marinade a day ahead if possible

  • Mix all the ingredients in a saucepan over medium heat, whisking them together. Let cool and store in glass jar in refrigerator.

Making the Tofu

  • In a reusable bag, cut the tofu into one-inch cubes. Pour some of the marinade over the tofu and shake it gently. Let marinate for 30 minute or overnight.

When Tofu is ready to cook

  • Preheat the air fryer to 400 degrees
  • Place on an air fryer rack and cook for about 15 – 20 minutes.

Noodles and Vegetables

  • Prepare the Noodles according to the package.
  • In a pan, sauté Swiss chard, onions, and a little garlic just until tender.
  • Drain the noodles, add the cooked tofu, and sauté the Swiss Chard sauté. Drizzle more of the marinade sauce (to taste). Serve with chopped cucumber and radishes.
    Another version I make is to spiralize zucchini and serve it with ramen noodles. It's so easy to make with my Vegetable Spiralizer.
    Vegetable spiralizer with zucchini in it.
  • I also like to top the dish with basil, mint, and cilantro. And the Momofuku Black Truffle Chili Crunch — my husband loves it! Grab a Momofuku Chili jar here.
    Momofuku Black Truffle Chili Crunch
Author: Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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