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Spicy Thai Vegetable Tahini Stir-Fry Ramen (Vegan+GF)

Give your normal bowl of ramen an upgrade with this delicious and flavor packed meal that's quick to throw together.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 - 6 servings


  • 1 pound broccoli flowerets
  • 2 cups mixed spring greens or spinach
  • 1 15 ounce block extra firm tofu, cubed
  • 4 squares 280g brown rice ramen (udon noodles or regular ramen work as well)
  • 1/2 cup water
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 3 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon toasted sesame oil
  • 1 - 2 teaspoons sriracha or to taste
  • 1 tablespoon brown sugar
  • 2 tablespoons tahini sesame seed paste
  • 1 pomegranate arils (seeds) removed
  • 1/2 cup roasted peanuts chopped (Optional)


  1. Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (you're just wanting to soften them, not fully cook). Drain and rinse with cold water to help them stay firm when added to the stir-fry later. Set aside.
  2. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, garlic, ginger, sesame oil, sriracha, brown sugar, and tahini. Set aside.
  3. In a wok or large skillet over medium-high heat, add about 1 teaspoon of oil to wok or skillet along with cubed tofu. Cook for 2 to 3 minutes, gently turning to brown on all sides. Remove from wok; set aside.
  4. Now add the broccoli stems and about 1/4 inch of water and cook for 1 minute. Add broccoli and cook and stir for 3 to 4 minutes or until crisp-tender.
  5. Add the greens and stir 1 minute more or until heated through. Toss in the noodles and tofu and use two large spoons or spatulas to combine everything. If desired, garnish with pom arils and chopped peanuts and serve with additional soy sauce.

Recipe Notes

I used brown rice ramen for this but you can simply use regular or another similar Asian noodle like udon.