vegan crispy tofu ramen
 
Prep time
Cook time
Total time
 
Author:
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 tbsp soy sauce
  • 1 vegetable bouillon
  • 1 tsp salt
  • *for the ramen*
  • 1 14oz package extra firm tofu
  • 2-3 tbsp soy sauce
  • ½ tsp paprika
  • ½ tsp turmeric
  • ½ tsp salt
  • ½ tsp crushed red chili flakes
  • ½ tsp garlic powder
  • ½ tsp 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 tbsp 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 tbsp 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 tbsp 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!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2017/03/vegan-crispy-tofu-ramen-noodles/