Fried Tofu and Ramen Soup

This is a triple soy bonanza. If you have an Asian market near you, get some freshly made tofu. It's wonderful. Sneak around the produce department while you're there and see if you can pick up some soy bean sprouts--much tastier than mung bean sprouts. I use vegetable oil because it's soy bean oil; hence the thriple soy bonanza. Soy products have a lot of health benefits, but you are not sacrificing taste, believe me. This way of fixing ramen noodles will change your attitude towards this lowly soup. I think you'll also agree that stir-frying the vegetables before adding to the soup improves their taste and texture.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 1  package  chicken-flavored ramen noodles
• 2  cups water
• 2  tablespoons  vegetable oil
• 3  slices tofu, 1/4 inch thick
• 2  cups  soy bean sprouts or 2  cups mung bean sprouts
• 1⁄2 small zucchini, thinly sliced
• 2  green onions, sliced
• 1⁄2 cup  sweet green  pea pods
•  flour
•  seasoning salt
•  sesame oil

Directions

1. Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
2. Dredge them in flour.
3. Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
4. Fry tofu until nicely browned on both sides.
5. Tap a small amount of seasoning salt (I like Lawrey's) on tofu as it fries.
6. When done, remove to paper toweling.
7. Prepare ramen noodles in water according to package instructions.
8. Add the seasoning packet.
9. Add a little more oil to fry pan and stir fry bean sprouts.
10. Place in the bottom of a large soup bowl.
11. Place ramen and broth on top of sprouts.
12. Stir fry remaining vegetables and place them on the noodles.
13. Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.