Easy Tofu Ramen Food

EASY VEGETARIAN RAMEN WITH TOFU

Steps:

• Preheat your oven to 400°F and line a baking sheet with parchment paper or a reusable baking mat.
• Drain your tofu and press it with a tofu press or by placing it between a clean, large kitchen towel and placing something heavy on top from 5-10 minutes (the longer the better).
• In a large mixing bowl, add the miso paste and water and whisk until smooth. Then add the cornstarch and sesame oil and whisk again to form a paste.
• Cut your tofu into 1 square inch cubes and press one more time with a dry kitchen towel. Add your tofu cubes to the miso marinate and lightly toss with a spatula to coat.
• Spread your coated tofu across your prepped baking sheet and bake for 15 minutes until golden brown.
• To a large pot over high heat, add sesame oil, minced garlic, and sliced shitake mushrooms. Sautee for about 5 minutes until the juices start to release from the mushrooms and the garlic is fragrant.
• Add the vegetable broth, Tamari, white miso paste, red curry paste, and ground ginger and whisk until smooth. Bring the broth to a boil.
• Rinse your eggs under cold water and use a sieve or kitchen skimmer to slowly lower the eggs into the boiling broth. Boil the eggs for 7 minutes.
• Prepare an ice bath by adding ice and water to a mixing bowl. After 7 minutes in the boiling broth, remove the eggs and transfer them to the ice bath. Allow the eggs to cool down in the ice bath for 3-5 minutes before peeling and slicing in half.
• Add the ramen noodles to the broth and cook until tender (there should be directions on the noodle packaging-usually 2-3 minutes). Add sriracha to taste.
• Serve your broth with the cooked noodles and mushrooms, eggs, and tofu.

TOFU RAMEN (WITH CRISPY TOFU!)

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).

TOFU AND MUSHROOM RAMEN

Steps:

• Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
• Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
• Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
• Distribute mushrooms and tofu amongst 4 bowls.
• Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
• Garnish each bowl with green onions and carrots.

FAST AND EASY TOFU LO-MEIN

Steps:

• Place tofu on a plate between paper towels and put a second plate on top with a heavy weight like a large can for a couple of minutes to press out the water. Cut tofu into to bite-size cubes. Spray large skillet with cooking spray; then heat oils in skillet over medium-high heat. Add tofu, onion and garlic and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
• Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
• Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packets. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend.
• Season with soy sauce to taste and serve.

HEALTHY, EASY RAMEN FOR ONE

Steps:

• Pour broth in pot and turn on heat to medium high.
• Thinly slice mushrooms and place in broth as it heats up.
• Add the sriracha and hoisin to the broth and cook for 4 minutes.
• Thinly slice bok choy and stir in with mushrooms, cook for 4 minutes.
• Dice one green onion and add to pot.
• Dice tofu and add to pot, cook for 4 minutes.
• Dice tomatoes and add to pot.
• Add broken up noodles to pot, cook for 3 minutes (or as per package on noodles).
• Squeeze half a lime (about 1tsp of juice) and add chopped cilantro.
• Stir in a handful of loose spinach leaves.
• Turn off heat and place in bowl.