"Ramen"

This week’s recipe can easily be done with or without vegetables and just about any protein. This version, however, does have vegetables and tofu. Another great version is tofu and bacon if you’re going something that isn’t meatless.

What You’ll Need…

½ lb Pasta (Any kind you like.)

1lb Extra Firm Tofu (Or other protein) [Allow the tofu to press for one hour before cooking for better color on the outside.]

1 Bell Pepper (Cut into strips)

½ A Medium Onion (Cut into strips)

1 Cup Korean BBQ Bulgogi Sauce

¼ Maple Syrup

Garlic Powder (To taste)

Pepper (To taste)

1 Tablespoon Olive Oil

Fill a three quart pot with water and allow it to come to a boil. While you wait prepare the tofu and vegetables.

After the tofu has been pressed turn it up onto the long, thinner side and slice it in three. Tip the tofu back onto the large flat side and slice the tofu into small bite sized pieces. Place the squares aside and move onto the vegetables.

Cut both the pepper and onion into thin strips. Sauté the vegetables until they are to your likeness and set them aside.

When the water has come to a boil add the pasta and cook per the instructions for that particular cut of pasta.

Heat the olive oil in a large skillet and add the tofu to it and the spices. Allow the tofu to heat through and achieve color on at least two sides.

When the pasta is cooked to your liking drain it and add it directly to the skillet containing the tofu. Add the vegetables, bulgogi sauce, and maple syrup. Using tongs of two forks stir all of the ingredients so that everything is combined and the sauce is evenly distributed.

The “ramen” is not ready to be served. This dish is great both hot and cold.

Enjoy!