Thai Rice Ramen with Hand-Broken Tofu, Kale, and Green Beans

Ingredients:

• 1 package Thai rice ramen noodles
• 1 block (8 oz) firm tofu, hand-broken into bite-sized pieces
• 1 tablespoon sesame oil
• ½ teaspoon Himalayan salt (or to taste)
• 2 cups kale, chopped
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 2 tablespoons light sodium soy sauce
• Optional toppings: sesame seeds, sliced green onions, chili flakes

Instructions:

1. Prepare the Noodles:

   • Cook the Thai rice ramen according to the package instructions. Drain and set aside.

2. Prepare the Tofu:

   • Take the block of firm tofu and gently break it apart by hand into bite-sized pieces.
   • Heat the sesame oil in a large skillet over medium heat.
   • Add the hand-broken tofu to the skillet and season with Himalayan salt.
   • Cook for 5-7 minutes, stirring occasionally, until the tofu is golden brown and crispy on the edges. Remove from the skillet and set aside.

3. Cook the Vegetables:

   • In the same skillet, add the chopped kale and green beans.
   • Sauté for 4-5 minutes until the vegetables are tender but still crisp.
   • Add a pinch of Himalayan salt to season the vegetables.

4. Combine and Serve:

   • Add the cooked Thai rice ramen and tofu back into the skillet with the kale and green beans.
   • Pour the light sodium soy sauce over the mixture and toss everything together until well combined and heated through.

5. Garnish and Enjoy:

   • Serve the Thai rice ramen topped with optional sesame seeds, green onions, or chili flakes for extra flavor.

Using hand-broken tofu gives the dish a different texture, with some crispy and softer bits, making it even more satisfying! Enjoy!