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    You are here: Home / Recipes / Soups, Salads & Pasta / vegan crispy tofu ramen noodles

    vegan crispy tofu ramen noodles

    Mar 24, 2017 · 7 Comments

    These Vegan Crispy Tofu Ramen Noodles are reminiscent of your favorite ramen restaurant, with homemade broth, fresh vegetables, and pan-fried cubes of savory tofu. 


    vegan crispy tofu ramen | The Baking Fairy

    Hello, dear readers! I am so excited to be sharing this delicious recipe with y'all today! The latest recipe on my little vegan kick is this Vegan Crispy Tofu Ramen. I'm not kidding when I say an Italian is about to teach how to make ramen. Or, at least, my personal rendition of ramen because heaven knows it's probably 0% authentic. BUT. I liked it. And I thought it tasted good. So here we are. 🙂 Warm, comforting, and full of veggies. Here we go!

    vegan crispy tofu ramen | The Baking Fairy

    The first step to making this vegan crispy tofu ramen is making the vegetable broth! Of course, you could easily use store-bought veggie broth, but where's the fun in that? For this, you'll need some carrots, onions, garlic, celery, mushrooms, jalapeño, nori, ginger, and white miso! This was my first time cooking with miso and I have to say I was very pleasantly surprised. It's mild but very savory and flavorful, and I can't wait to think of other foods to use it in! But I digress. Throw all the veggies in a pot, cover with water, and let them go to town.

    vegan crispy tofu ramen | The Baking Fairy

    vegan crispy tofu ramen | The Baking Fairy

    So the vegetable broth is all good and well, but we all know the real fun comes from the toppings! To add some texture and heartiness to my ramen, I made some crispy tofu! The essential first step to cooking with tofu, as any seasoned vegetarian or vegan will tell you (aka not me) is that you have to press it first to get rid of the excess liquid! You can buy yourself a fancy tofu press, but in a pinch, just use some cutting boards, paper towels, and heavy books. Trust me, it can be done. I speak from personal experience. In addition, I also added baby bok choi, bean sprouts, mushrooms, green onion, and nori! Honestly I love nori because it's so flavorful and it adds such a tasty little punch of umami wherever you put it. It works great in broth because it melts away, so if you don't like the texture then you really just get the taste!

    vegan crispy tofu ramen | The Baking Fairy

    That's what I decided to put on my ramen, but of course the possibilities are endless! For a vegetarian version, I'll admit that I love the soft-boiled eggs they serve with ramen at restaurants, so that would be totally delicious on here. You could also add tiny carrot shreds! Fresh chopped chilies if you're brave. Corn is a classic, as are snap peas. Really, I encourage you to go crazy. Start with my vegan crispy tofu ramen and add whatever your heart desires. Happy cooking! 🙂

    vegan crispy tofu ramen | The Baking Fairy

    5.0 from 2 reviews
    vegan crispy tofu ramen
     
    Save Print
    Prep time
    1 hour
    Cook time
    2 hours
    Total time
    3 hours
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 4
    Ingredients
    • *for the broth*
    • 1 carrot
    • ½ onion
    • 3-4 cloves garlic
    • 1 inch segment ginger
    • 1 jalapeno, seeded
    • ⅓ cup mushrooms
    • 2-3 small sheets nori
    • ½ cup white miso
    • 2 tablespoon soy sauce
    • 1 vegetable bouillon
    • 1 teaspoon salt
    • *for the ramen*
    • 1 14oz package extra firm tofu
    • 2-3 tablespoon soy sauce
    • ½ teaspoon paprika
    • ½ teaspoon turmeric
    • ½ teaspoon salt
    • ½ teaspoon crushed red chili flakes
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 package straight ramen noodles
    • 2 baby bok choi, cut in half
    • 1½ cups fresh bean sprouts
    • ½ cup mushrooms, sliced
    • 2-3 green onions, cut into rounds
    • 4 small sheets nori
    Instructions
    1. First, prepare the broth. Peel and largely dice all the vegetables for the broth
    2. Place in a medium pot, add in the soy sauce, miso, nori, and salt, and add enough water to cover (aim for at least 8 cups).
    3. Bring mixture to a boil, then lower to a simmer and cook for 1-2 hrs.
    4. At this point, also drain the tofu and either press in a tofu press or on a cutting board with heavy books on top.
    5. After 1-2 hrs, drain all excess liquid from the tofu, cut into cubes, and toss in a medium bowl with the soy sauce, paprika, turmeric, salt, chili, garlic powder, and onion powder. Set these aside to marinade.
    6. In a medium nonstick pot, heat 1 tablespoon olive oil over medium-high. Add in the baby bok choi, cut side down, and cook undisturbed for 2-3 minutes. Flip, and cook for 2-3 minutes more. Repeat the process 1-2 more times so that the bok choi is lightly golden brown and cooked without being burnt. Season with some salt and garlic powder.
    7. Remove from pan, add another ½ tablespoon of oil, and throw in the bean sprouts with a little more salt and garlic powder. Cook for 4-5 minutes, until slightly tender and warmed through. Remove from pan.
    8. Finally, add in 1 tablespoon olive oil and cook the tofu on medium heat. Let it cook undisturbed for 2-3 minutes, then flip and let it cook more. Repeat until all sides of the tofu cubes have had a chance to brown.
    9. Set all toppings aside.
    10. Going back to the broth, strain off all the vegetables so you're left with just the liquid. Bring to a boil, add in the ramen noodles, and cook according to package directions.
    11. When ready, divide noodles and broth among 4 bowls, and top with the crispy tofu, bok choi, bean sprouts, mushroom slices, green onion, and one small sheet of nori each. Enjoy!
    3.5.3226

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    vegan crispy tofu ramen | The Baking Fairy

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    Reader Interactions

    Comments

    1. natalie says

      September 25, 2018 at 5:52 pm

      Making this as we speak! I could only find red miso paste so I used less and my broth is a bit dark, but it smells amazing already! Can't wait to eat it.

      Reply
      • valentina says

        September 25, 2018 at 6:30 pm

        Ahh yay! I hope you love it!! 🙂

        Reply
    2. Cheyenne says

      December 07, 2018 at 10:26 pm

      Thank you for the guide to my first time frying tofu for ramen. It was amazing! My family loved it!

      Reply
    3. Mika says

      October 08, 2019 at 11:39 am

      I love this. I have made it several times!

      Reply
    4. Stephanie Sanfrancesco says

      January 15, 2020 at 4:36 pm

      This looks really good but I would never boil miso. You destroy all of the good propriety. I always turn down the heat and add it last.

      Reply
      • valentina says

        January 15, 2020 at 11:29 pm

        Thank you for the tip, Stephanie! I didn't realize that but it does make sense!

        Reply
    5. Terrance P says

      May 12, 2020 at 10:10 pm

      New to cooking and vegan cooking even more so so i got confused when stop l step 6 used a pot and 7 used a pan. Pretty sure sure that made this more difficult especially for the tofu. An edit may be necessary all these years later. I'm assuming it should taste fine though.

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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