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Red Rice Ramen Stir Fry with Crispy Tofu

Red Rice Ramen with Crispy Tofu and Shoyu Sauce

Olives & Okra
Prep Time 10 mins
Cook Time 10 mins
Course Main
Cuisine Asian
Servings 1


Shoyu Sauce

  • 1/2 cup Tamari gluten-free soy sauce
  • 1 tbsp chopped scallions
  • 1 tsp minced garlic

Stir Fry

  • 1 cup sliced Shiitake mushrooms
  • 1 cup fresh stir fry vegetables (snow peas, broccoli, Napa cabbage, carrots)
  • vegetable oil
  • 1 package Fortune Shoyu Flavor Red Rice Ramen
  • 1 ounce extra firm tofu
  • 1/2 cup cornstarch or arrowroot


  • To make the shoyu sauce, stir together soy sauce, garlic, and scallions. Set aside.
  • Stir fry vegetables and mushrooms in a about 2 tablespoons of hot oil.
  • Simmer noodles in boiling water for about 3 minutes. Drain. Stir fry together noodles and vegetables. Add soup base packet to 1/2 cup of hot water and pour over noodles and vegetables; stir a few times until liquid is absorbed.
  • Cut tofu in squares. Coat with cornstarch and fry in hot oil until golden brown, Drizzle tofu with shoyu sauce
  • Top stir fry with crispy tofu.
Keyword gluten free ramen
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