Yields 4 servings
1 block tofu pressed, cubed
½ tsp baking soda
¼ cup Shaoxing wine
¼ cup water
2 tbsp soy sauce
2 tsp Chinese five-spice powder
12 oz. (one package) vegan ramen noodles
1 cup green cabbage, sliced
1 cup carrots, julienned
1 cup zucchini, sliced
1 cup red bell pepper, sliced
4 tbsp avocado or olive oil, divided
1 ⅓ cup vegan bouillon cube
½ cup vegetarian mushroom oyster sauce
½ tsp black pepper
2 green onions, sliced
Toasted sesame seeds
Place tofu between paper towels and press with a heavy weight, like a cast iron skillet. (Or use a tofu press.) The longer it’s pressed, the better. When most of the moisture is removed, slice tofu into cubes.
In a mixing bowl, add baking soda, Shaoxing wine, water, soy sauce, and five-spice powder and toss the tofu in it, evenly distributing the marinade. Set aside for 10 minutes.
Bring a large pot of water to a boil. Add the ramen noodles for 3 minutes and drain.
Heat a large sauté pan or wok on high heat with 2 tablespoons of oil. Stir fry cabbage. carrots, zucchini, and peppers for 3 minutes, stirring consistently so it doesn’t brown or burn. Set aside.
Add 2 tablespoons of oil to the pan and sear the tofu until golden brown. Add bouillon cube, oyster sauce, pepper, and water (per bouillon package instructions) and cook for 2 minutes. Add the noodles and vegetables and cook for another 2 minutes.
Serve immediately with garnishes.