In a bowl, combine the soy sauce with the hoisin sauce, mirin, rice vinegar and ginger. Add the diced tofu and stir to coat them well with the marinade. Leave to marinate in the refrigerator for 2 to 5 hours.
When cooking, drain the tofu, taking care to keep the marinade.
In a large pot of boiling water, cook the ramen noodles for 3 minutes. Drain.
Slice the Haiku Shiitake Mushrooms.
In a large skillet, heat half the oil over medium heat. Cook the diced tofu for 5 to 7 minutes, stirring regularly. Set aside in a plate. Blot with paper towel.
In the same pan, heat the remaining oil over medium heat. Cook the onion, carrots, peppers and broccoli for 5 to 7 minutes, stirring regularly.
Add the garlic and kale. Continue cooking for 1 minute.
Pour the reserved marinade into the pan. Bring to a boil.
Add the noodles, mushrooms and tofu. Continue cooking for 2 to 3 minutes, while stirring.
Tofu and Ramen Noodles sauté
Prep time: 20 minutes
Cooking time: 16 minutes
Servings: 4 servings