Broccoli tofu ramen noodles is an easy vegan stir fry that your family will love. Less than 10 ingredients, and made with the best homemade stir fry sauce, you can’t go wrong with this recipe!

Broccoli and tofu stir fry is one of my favorite easy vegan dinners.

I’m using that recipe as inspiration for this delicious ramen stir fry that I am sharing today!

This ramen stir fry is:

less than 10 ingredients
super easy to make
vegan & vegetarian friendly

And best of all, it tastes amazing.

If you have never tried tofu in a recipe before, this is a fantastic recipe to start with.

I love crispy tofu in stir fry recipes, and it pairs so well with stir fry sauce!

broccoli tofu ramen noodles in a skillet from an overhead view

Broccoli and tofu stir fry

How to make broccoli tofu ramen noodles

First, start with the stir fry flavor staples – namely fresh ginger and fresh garlic.

I know I say this in every stir fry recipe, but the truth is that if you are looking for that “wow” flavor, you MUST have these ingredients in your stir fry!

For this recipe, I also used chopped green onions for extra flavor.

Mince up your garlic and ginger, and chop up the green onions and set aside.

Now prepare your fresh broccoli florets, and measure out 8 cups worth.

I do not recommend using frozen broccoli in stir fry, as it will definitely be mushy and watery.

Fresh broccoli is one of my favorite vegetables to put in stir fry.

green onions, minced ginger, and minced garlic in clear bowls

How to cook tofu in stir fry

Once your vegetables are ready to go, prepare your tofu.

First, drain the blocks of tofu and place between kitchen towels with something heavy on top to get out the excess moisture.

Dice the tofu and follow the instructions for cooking.

I used an air fryer, but also included instructions for skillet and oven for anyone who doesn’t have one.

Cooking the broccoli, green onions, ginger, and garlic

Once the tofu is cooking, you can start cooking the vegetables.

Add the minced ginger, minced garlic, green onions, and broccoli florets to a large skillet with 2 tablespoons of sesame oil.

Cook for 10 minutes, stirring often.

Make a batch of the homemade stir fry sauce and add half of it to the broccoli.

Continue to cook around another 10 minutes, until broccoli is cooked but not mushy.

Cooking the ramen noodles

You will need 9 oz of ramen noodles for this recipe, flavor packets discarded.

Once you add the sauce to the broccoli, go ahead and boil the water for the ramen noodles.

Cook the ramen noodles according to package instructions.

ramen noodles in a skillet with tofu and broccoli

Adding the ramen noodles and tofu

By the time the broccoli has finished cooking, the tofu and ramen noodles should be done also.

Add the cooked ramen noodles, tofu, and the remaining half of the stir fry sauce to the skillet with the broccoli.

Cook an additional 5 minutes, stirring well, until the sauce coats the entire stir fry.

I love this dish as is, or topped with sweet chili sauce.

Either way is delicious!

The extra tofu adds more protein and makes the dish very satisfying.

Adding this to my stir fry recipe rotation!

Looking for more recipes using Ramen Noodles? Check out these Sesame Garlic Ramen Noodles, Ramen Noodle Stir Fry, and Cabbage Stir Fry.

Here are some more of our favorites:

Broccoli with Garlic Sauce tastes just like the Chinese takeout favorite.

Or try out this homemade orange sauce for making orange tofu!

You really can’t go wrong with this recipe!

There’s something so satisfying about the hearty chunks of tofu with the ramen noodles.

And the broccoli has a nice bite to it without being too soft.

Try it out and let me know what you think!

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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a serving of ramen noodles with broccoli

ramen noodle broccoli tofu stir fry in a pan from a side view

Broccoli tofu ramen noodles recipe

Notes

Alternate ways to cook the tofu In a skillet: Once the tofu is pressed/diced, toss it with 1 – 2 tablespoons of cornstarch, or enough to coat the tofu. Then pan fry with sesame oil until golden on all sides, around 20 or so minutes In the oven: Line a baking sheet with parchment paper and place the tofu cubes on it. Spray with olive oil spray and bake at 400 degrees for 20 – 25 minutes, flipping at least once.