Caramelized tofu & ramen

Soy ginger pan roasted chicken with mushroom, carrots, ginger and soy ramens garnished with crispy panko and fresh mint. This comforting dish lets you experience new delicious flavour combinations. You will love it!

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You will need:

Preparation

1

Setup & roast the tofu: Bring water to a boil in a pot for the ramen.

Cut the ginger soy tofu in cubes. Season with salt. In an oiled pan, Roast the ginger soy tofu on medium heat 5 minutes. Set the tofu aside.

2

Cook the vegetables: Wash and clean all produce.
Thinly slice the mushrooms and the carrots.
Add the mushrooms and carrots to the pan. Cook on medium heat for 7-10 minutes. Add the ginger soy tofu. Combine and set aside.

3

Cook the ramen: Add the ramen to the boiling water. Cook 3 1/2 to 4 minutes. Strain the ramen noodle in a colander and place them back in the pot.

Gluten free: Add the ramen to boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a simmer. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water.

4

Combine: Add the ginger soy sauce to the ramen. Combine.

5

Assemble: Separate the mint leaves.

Serve the ramen, vegetables and tofu. Garnish with mint leaves and panko.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

ginger soy tofu

175 gr

350 gr

525 gr

ramen

280 gr

560 gr

840 gr

carrots

150 gr

300 gr

450 gr

mushroom

100 gr

200 gr

300 gr

ginger soy sauce

2 tbsp

1/4 cup

1/3 cup

panko

1 tbsp

2 tbsp

3 tbsp

mint

3 gr

6 gr

9 gr

Recommended Wine Pairing

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help with these steps:

4: Combine the sauce with the ramen
5: separate the mint leaves. Serve their dish.
Assemble

Ingredients

ginger soy tofu: extra firm tofu (water, soybeans (Non-GMO), magnesium chloride, calcium sulphate.), soy sauce, ginger powder, garlic powder, brown sugar.
ramen: wheat flour, water, alcohol, salt, sorbitol syrup, propylene glycol, sodium carbonate. may contain eggs.
carrots
mushroom
ginger soy sauce: soy sauce, dark soy sauce, water, mustard, brown sugar, ginger powder, garlic powder.
panko: wheat flour, sugar, yeast, salt.
mint

Gluten-Free adaptations:

ginger soy tofu: extra firm tofu (water, soybeans (Non-GMO), magnesium chloride, calcium sulphate.), liquid amino (vegetable protein from soybeans, water), brown sugar, ginger powder, garlic powder.
ginger soy sauce: liquid amino (vegetable protein from soybeans, water), water, mustard, brown sugar, ginger powder, garlic powder.
panko: whole grain brown rice, sugar, salt, bht.
ramen: organic brown rice flour, organic millet.

Note: We cannot guarantee any dish is allergen free.