TOFU RAMEN (WITH CRISPY TOFU!)
This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It's a delicious plant based dinner recipe.
Provided by Sonja Overhiser
Categories Main Dish
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
- Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
- Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
- Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
- In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
- Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
- To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).
Nutrition Facts : Calories 579 calories, Sugar 9.9 g, Sodium 827.5 mg, Fat 24.8 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 67.2 g, Fiber 6.5 g, Protein 24.1 g, Cholesterol 0 mg
SINGAPORE NOODLES WITH TOFU
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
- Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.
TOFU STIR FRY
Steps:
- In a small bowl combine soy sauce, vegetable broth and honey. Set aside.
- Once the tofu has drained, slice in half then into 1/2 inch cubes and place into a large bowl and season with 1 tablespoon soy sauce.
- Sprinkle cornstarch on top and gently toss with your hands to ensure all tofu pieces are covered.
- In a large nonstick skillet or wok, add 1 tablespoon oil and heat to medium-high.
- Add the tofu and let it get crispy without touching it or flipping for 3-4 minutes, then repeat on all sides.
- Remove tofu and set aside.
- To the skillet at medium heat, add sesame oil, red peppers, broccolini and cook until softened, about 5 minutes.
- Add the garlic and ginger and cook 30 to 60 seconds.
- Add the tofu and sauce, toss and cook for an additional 1 to 2 minutes, or until sauce is slightly thickened and the tofu is heated through.
- Top with sesame seeds.
Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 21.5 g, Protein 18.5 g, Fat 16 g, SaturatedFat 2.5 g, Sodium 868.5 mg, Fiber 6.5 g, Sugar 6.5 g
STIR-FRIED ASIAN TOFU
Steps:
- Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.
ASIAN NOODLE SOUP WITH WINTER VEGETABLES AND TOFU
Kombu (a type of Japanese seaweed) and bonito flakes (dried-fish flakes) are available at Asian markets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Bring 6 cups water, mushroom stems, dried mushrooms, and kombu to a boil in a large pot over medium-high heat. Remove from heat, and add bonito flakes. Let stand until flakes sink to bottom of pot, about 3 minutes.
- Line a sieve with cheesecloth. Strain broth through sieve into pot, and discard solids. Stir in soy sauce and mirin. (You should have 5 cups.)
- Cook sweet potato in a large pot of boiling water until crisp-tender, about 2 minutes. Transfer to a bowl using a slotted spoon. Add noodles to boiling water. Cook according to package directions. Drain. Rinse with cold water.
- Divide noodles among 4 bowls. Arrange sweet potato, sliced mushroom caps, snow peas, kohlrabi, and tofu on top of noodles. Bring broth to a simmer, then immediately divide among bowls. Serve immediately.
Nutrition Facts : Calories 296 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 13 g, SaturatedFat 1 g, Sodium 555 g
More about "asian noodles in broth with vegetables and tofu food"
VEGETABLE ASIAN STIR FRY NOODLES - THE …
From theendlessmeal.com
4.6/5 (9)Total Time 30 minsCategory DinnerCalories 694 per serving
- Put a large pot of water on and bring it to a boil. Discard the flavor packets then add the ramen noodles and cook for 2 minutes then drain them and set them aside. Note: you want them undercooked as they will finish cooking in the sauce. If they stick together when you want to add them to the stir-fry, rinse them under warm running water.
- While the water is coming to a boil, heat 1 teaspoon of the oil in a large, non-stick frying pan. Dry the tofu with paper towel then add it to the frying pan. Let it cook for 3 minutes on each side, or until it is golden brown and crispy. Remove the tofu from the pan.
- Add the remaining teaspoon of oil and all the vegetables to the pan at the same time. Let them cook for 5 minutes, or until they have started to soften. Remove them from the pan. (They can go in the same bowl as the tofu.)
- Add all the sauce ingredients to the pan and bring them to a boil. Let them boil rapidly for 5 minutes. Mix the cornstarch with a little cold water and add it to the sauce. Let the sauce thicken then add the noodles, vegetables, and tofu to the pan and mix everything together. Top with any or all of the optional toppings and serve right away.
THE BEGINNERS GUIDE TO TYPES OF ASIAN NOODLES
From thegingeredwhisk.com
VEGETABLE LO MEIN WITH CRISPY TOFU (30 …
From simple-veganista.com
THE ULTIMATE ASIAN VEGETABLE STOCK - THE …
From thewoksoflife.com
TOFU NOODLE STIR-FRY WITH SPRING …
From minimalistbaker.com
AROMATIC VEGETABLE BROTH RECIPE WITH NOODLES
From greatbritishchefs.com
TOFU AND VEGETABLE NOODLE BOWL RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
EASY VEGETARIAN RAMEN RECIPE - UMAMI GIRL
From umamigirl.com
STIR-FRIED TOFU WITH MINCED MEAT AND PARSLEY - SIMPLE CHINESE FOOD
From simplechinesefood.com
TYPES OF CHINESE NOODLES - CHINA SICHUAN FOOD
From chinasichuanfood.com
SPICY MIXED DRY TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
30+ BEST ASIAN NOODLE RECIPES - EASY WAYS TO COOK ASIAN ... - DELISH
From delish.com
STIR-FRIED DRIED TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
NISHA VORA | VEGAN RECIPES ON INSTAGRAM: "TOFU STIR FRY! SUPER …
From instagram.com
ASIAN BROTH WITH HOKKIEN NOODLES AND CRISPY TOFU - NZ HERALD
From nzherald.co.nz
VEGAN SESAME TANTANMEN (HOMEMADE RAMEN) - OKONOMI KITCHEN
From okonomikitchen.com
RECIPE: ASIAN NOODLES IN BROTH WITH VEGETABLES AND TOFU
From bersamawisata.com
23 EASY ASIAN NOODLE RECIPES TO TRY - PUREWOW
From purewow.com
ASIAN NOODLES WITH TOFU RECIPE - CHATELAINE.COM
From chatelaine.com
STIR-FRIED DRIED TOFU WITH BACON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ASIAN NOODLE SOUP - VEGAN HEAVEN
From veganheaven.org
ROASTED DRIED TOFU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THE BLUE APRON GUIDE TO ASIAN NOODLES - EXTRA HELPINGS
From blog.blueapron.com
CHINESE HOTPOT VS. JAPANESE SHABU-SHABU: WHAT’S THE DIFFERENCE?
From morebetter.sg
ASIAN NOODLE BOWL (FOR MEAL PREP) - EATING BIRD FOOD
From eatingbirdfood.com
#春食野菜香# SOY SAUCE WILD VEGETABLES AND SHRIMP BALLS
From simplechinesefood.com
VEGAN NOODLE BROTH RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love