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!
Servings: 4 People
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.