Sesame Tofu Ramen

Tofu Ramen: A Plant-Based Comfort Dish

Tofu ramen is the perfect January recipe, offering comfort and inspiration for Veganuary or plant-based eating. This dish combines a creamy, fragrant broth with sesame-coated tofu and tender noodles, packed with umami flavours. It’s hearty yet fresh, making it ideal for feel-good food during the colder months. You can watch my recipe reel here or scroll down for the full details.

A Fragrant Broth and Crispy Tofu

The broth is rich and aromatic, made with ginger, garlic, chilli crisp oil, and coconut milk for a creamy base. Lime juice adds a zesty balance, while nori brings depth. Golden sesame tofu, crisp and flavourful, contrasts beautifully with the silky broth and soft noodles.

Fresh Greens and Toppings

Fresh greens like pok choi and tenderstem broccoli add a vibrant crunch. Serve it all in deep bowls with a drizzle of chilli crisp oil, nori strips, and herbs. Whether for Veganuary or a cosy meal, this tofu ramen satisfies comfort and flavour cravings.

Print Recipe

Sesame Tofu Ramen

A comforting, fragrant broth with sesame-coated tofu and noodles. The recipe is enough to for four servings or halve it for two servings and have the rest for lunch!

Course: Dinner

Cuisine: Asian

Keyword: Comfort food, Vegan Recipe, Veganuary

Servings: 4 People

Author: Emma Harrel

Ingredients

For the broth

• 1tbsp sesame oil
• 1 bunch of spring onions – both white and green parts sliced
• 2cm piece of ginger – minced
• 3 garlic cloves – minced
• 2 tsp chilli crisp oil (I like Laoganma Crispy Chilli Oil)
• 1 tsp ground turmeric
• 2 tbsp peanut butter
• 1 tsp miso paste
• 1.5 litres of vegetable stock
• 1 tin of coconut milk
• The juice of 1 lime
• 1 tsp sugar
• 1 nori sheet cut into small strips (I find scissors useful for this)

For the tofu

• 280g block of firm tofu (I used Tofoo Co.)
• 2 tbsp cornflour
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp miso paste
• 1 tsp peanut butter
• 1 tbsp water
• 2 tbsp sesame seeds

Vegetables and noodles

• 250g pak choi – white parts sliced, leaves torn
• 200g tenderstem broccoli – cut into thirds
• 250g ramen of noodles (halve this for 2 servings) – I like the Itsu ramen noodles

Optional

• Fresh herbs to garnish – coriander or parsley
• Lime to squeeze
• Nori sheet pieces to scatter

Instructions

• Heat the sesame oil in a large pan or wok, add the spring onions, ginger, and garlic, then fry until the onion has softened. Add the remaining ingredients for the broth, bring to a boil, then simmer while you prepare the tofu.
• Pat the tofu dry, slice it into roughly 2cm squares, 1cm deep. Have a bowl ready with the cornflour and another with the sesame seeds. Stir the soy sauce, miso paste, peanut butter, and water together to create a glaze. Heat 2 tablespoons of sesame oil in a frying pan big enough to fit the tofu. Once the oil is hot, coat the tofu in the cornflour, then glaze, then coat with the sesame seeds and fry. Fry on medium for 3 minutes or until golden, then turn over and repeat.
• Place your golden sesame tofu aside on a piece of kitchen towel. Add your vegetables to the broth along with the noodles and let it simmer for 5 minutes.
• Serve in deep bowls with plenty of broth, the sesame tofu, a little chilli crisp oil, a few scattered nori sheet pieces, chopped fresh herbs, and a wedge of lime. Enjoy.

MORE RECIPE IDEAS

You can find more tasty food ideas on my blog Cook Shoot and Share. Or for another tofu dish check out this Sweet & Sour Tofu Bowl. You can also take check out my Instagram too where you can keep up to date with recipes I make.