1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
2-3 (3 oz.) pkg. pork flavored Ramen Noodles
1 1/2 cups water (may need more water if you use 3 pkg. of noodles)
1 red* or yellow pepper, cut into strips
2 cups broccoli florets* or cauliflower
3 med. green onions, chopped
2 tsp parsley
1 1/4 tbsp soy sauce
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacement as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Break apart Ramen Noodles and add to skillet with water, seasoning packet and remaining ingredients. Bring to a boil and cook 3-4 minutes, stirring occasionally until noodles are soft.