Sesame Tofu Tantanmen Ramen
Equipment
- saute pan
- small pan to cook the noodles, and blanch veggies
Ingredients
- 8-10 oz fresh ramen noodles
Tofu
- 14 oz firm tofu, crumbled Or ground meat of your choice
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1-2 tbsp any neutral oil
- 1 tsp toasted sesame oil
- 2 tsp soy sauce
- 2-3 tbsp fermented chili bean paste** see ingredients description or miso or Gochujang
- 1 tbsp sake optional
Soup Broth
- 1 quart vegetable or chicken stock
- 3 cups Unsweetened soy/cashew or any plant milk
Sesame Paste
- 4 tbsp tahini
- 2 tbsp tamari Or soy sauce
- 2-3 tsp chilli garlic oil or crisp
- 1 tsp toasted sesame oil
- 2 tbsp white vinegar
Vegetables and Garnishes
- 4 baby bok choy, halved or baby broccoli/choy sum/gailan or spinach
- 4-6 medium shiitake sliced
- toasted sesame seeds
- 1 spring onions, chopped
- chili garlic oil or crisp for garnish
Instructions
Crumbled Tofu
- Crumble the tofu block. Heat the oil in a frypan. Add minced garlic and ginger, sauté for a few seconds until fragrant.Add the crumbled tofu and fry for 2-3 minutes on high heat until it starts to brown. For crispier tofu, spread the tofu out on the pan and don’t disturb for 2-3 minutes. Flip and cook again until you’re happy with the golden crispy color. Add the fermented chili paste or Gochujang/ miso or doubanjiang, and sake if using. Sauté well. Sprinkle some water and cook on low-medium heat until the liquid has fully absorbed, about 4-5 minutes. Take it off the heat and set aside.
Soup Broth
- Add the vegetable or chicken stock and plant milk into a medium saucepan, bring it to a gentle boil, stir so it’s evenly heated. Turn the heat to a gentle simmer until ready to use. (I used cashew milk for its richness)
Sesame Paste
- In a small add and blend together tahini, soy sauce, vinegar and chili oil in a small bowl. Divide the paste into serving bowls.
Veggies and Noodles
- Bring a saucepan of water to the boil. Add the baby bok choy stems first and blanch for 10-20 seconds. Next dip the entire bok choy so the leafy parts blanch. Blanch the shiitake mushrooms for 30 seconds and drain. Bring the water back up to a boil. Add the ramen noodles and cook as directed on the package. Drain and set aside.
Assemble
- To assemble ladle the soup broth into each bowl with the sesame paste. Gently stir so the paste is well incorporated into the broth. Top the soup with cooked ramen noodles, sautéed tofu, and blanched bok choy, shiitake.Garnish with toasted sesame seeds, chopped spring onions, your favorite chili crisp or chili oil. Enjoy!
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