Measurements

• 200g gluten
• 2 tablespoons gluten
• 1 tablespoon rice vinegar
• 2 tablespoons chili oil
• 1 tablespoon sesame oil
• 2 cloves garlic
• 1 tablespoon ginger
• 2 scallions
• 200g firm tofu
• 1 cup broccoli florets
• 1 cup carrots
• 1 cup mushrooms
• 2 tablespoons sesame seeds
• 1/4 cup cashews, toasted
• 1/4 cup cilantro, chopped

Preparation Method

• Cook the gluten-free ramen noodles according to package instructions.
• Drain and set aside.
• In a small bowl, mix together the soy sauce, rice vinegar, chili oil, and sesame oil to make the sauce.
• In a large pan over medium heat, add a bit of sesame oil and sauté the garlic and ginger until fragrant.
• Add the tofu cubes to the pan and cook until golden brown on all sides.
• Add the broccoli, carrots, and mushrooms to the pan and stir-fry until the vegetables are tender.
• Pour the sauce over the vegetables and tofu, stirring to coat everything evenly.
• Add the cooked ramen noodles to the pan and toss everything together until well combined.
• Serve the ramen in bowls, garnished with scallions, sesame seeds, cashews, and cilantro.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.