Miso-Ramen Stir-Fry with Tofu & Snap Peas
A 15-minute pantry staple stir-fry featuring umami-packed miso ramen, crispy tofu, and crunchy snap peas for a satisfying, protein-rich meal. This japanese-inspired quick meals (vegan, gluten-free) ready in about 22 minutes pairs pressed and cubed firm tofu, miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 package (3.5 oz), seasoning packet discarded ramen noodles
- 8 oz, pressed and cubed firm tofu
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1 cup, trimmed snap peas
- 1/2 cup, julienned carrots
- 1 clove, minced garlic
- 1 tbsp vegetable oil
- 2, sliced green onions
Instructions
- Step 1: Bring a pot of water to a boil. Cook ramen noodles for 3 minutes (do not overcook), then drain and rinse under cold water. Set aside.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook for 5-6 minutes, flipping once, until golden brown and crispy on all sides. Transfer to a plate.
- Step 3: Add minced garlic to the skillet and stir for 30 seconds until fragrant. Add julienned carrots and snap peas, stir-frying for 2 minutes until vegetables are crisp-tender.
- Step 4: In a small bowl, whisk together miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp sugar until smooth. Pour over vegetables in the skillet and stir until mixture thickens and coats the vegetables, about 1 minute.
- Step 5: Add cooked ramen noodles and crispy tofu to the skillet. Toss gently for 1-2 minutes until everything is heated through and evenly coated. Sprinkle with sliced green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ramen Stir-Fry with Tofu & Snap Peas take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Ramen Stir-Fry with Tofu & Snap Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Miso-Ramen Stir-Fry with Tofu & Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Ramen Stir-Fry with Tofu & Snap Peas for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Ramen Stir-Fry with Tofu & Snap Peas vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
