TOFU RAMEN BOWLS
Steps:
- Bring a large pot to medium-high heat with a TBSP of oil. Add mushrooms and the white portions of the chopped green onion. If adding bok choy, add the chopped white portions here as well, saving the shredded greens for topping.
- Sauté until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
- Add vegetable broth, tomato paste, soy sauce, and Sriracha.
- Simmer, covered, on medium-low heat for 10 minutes.
- While the soup simmers, prep your choice of toppings and cook your noodles.
- For a thicker ramen broth where the noodles soak up some of the broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.
- For tender carrot and zucchini noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
- Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust spices and seasoning to taste.
- Ready to eat? Top ramen and broth with all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!
- For a speedier tofu ramen, you can 100% use firm or extra firm tofu and simply cut it into smaller, spoon-sized cubes to add to each ramen bowl. Add to hot broth for a few minutes until cooked through, then add toppings.
- Drain water from tofu package. Slice the block of tofu into 2 rectangular planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
- Once the water has been pressed out, preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
- Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
- Arrange the coated tofu spaced on the parchment lined sheet. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy. Add with toppings to ramen bowls just before serving.
Nutrition Facts : Calories 368 kcal, Carbohydrate 64 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
GINGERY TOFU RAMEN BOWLS
What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table after it's crisped and coating in a tamari-maple sauce. The same tamari mixture is then blended with creamy nut butter of your choice to create a silky sauce that coats the noodles.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Halve tofu horizontally, then again crosswise. Wrap in paper towels and weigh down between two plates to release liquid, 10 minutes. Meanwhile, stir together tamari, lime juice, maple syrup, scallions, and ginger. Cook ramen in boiling water according to package instructions. Drain and run under cold water.
- In a large bowl, whisk nut butter with half of tamari mixture; toss with ramen and set aside. Heat oil in a skillet over medium-high. Add tofu; cook, flipping once, until very crisp, 6 to 8 minutes. Transfer to a plate.
- Discard oil in skillet and pour rest of tamari mixture to skillet. Cook until thickened slightly, 2 minutes. Return tofu to skillet; turn to coat. Slice tofu; serve over ramen with cucumbers, more scallion, chili oil, and nuts.
GINGER-BEEF & RAMEN NOODLES
This one sort of grew out of several different recipes over a period of time. Its pretty good as is but undoubtedly I'm not through playing with it. Meat is easier to slice thinly if it is partially frozen first. I usually do a 2-3 pound steak while I'm slicing. I divide the slices into 1/4 pound servings in small freezer bags. Some I leave plain and the rest add marinade to the bags, then freeze. I store the small bags in a 1 gallon zip-lock bags to keep them from getting lost. (Always label everything! You won't remember what it is in 3 weeks, trust me on that!) The night before use, I take as many bags as necessary from the freezer and place in the fridge. The next evening they're thawed, marinated, And ready to fry, broil, or grill. The plain beef can even be nuked to thaw if you're in a rush. This is very handy, especially to take in the RV's freezer for fast easy meals on the road.
Provided by Pierre Dance
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok over med-high heat.
- Add 1/3 of each of the Oils.
- Swirl to coat.
- Add Ginger, Garlic,& Red Chilies.
- Stir fry for 1 minute.
- Add 1/3 of the Beef, Stir fry 3 minutes.
- Set aside, keep warm.
- Repeat 'til all the beef is done.
- Set all aside, keep warm.
- Add Stock, Vinegar,& Scallions.
- Bring to a boil, reduce to low.
- Simmer 10 minutes.
- Meanwhile cook the Ramen.
- Divide the Ramen between 4 bowls.
- Top each bowl with 1/4 of the beef.
- Divide the broth between the 4 bowls.
- Top each bowl with 1/4 of the Carrots.
- Serve with a side dish of plain 'sticky' rice.
Nutrition Facts : Calories 467.9, Fat 21.3, SaturatedFat 7.8, Cholesterol 78.2, Sodium 1630.6, Carbohydrate 35.5, Fiber 3.8, Sugar 3.6, Protein 33.4
JAPANESE TOFU NOODLE BOWL
This healthy soup is full of fresh spring flavours and makes a sophisticated vegetarian meal for guests
Provided by Celia Brooks Brown
Categories Dinner, Main course, Soup
Time 30m
Number Of Ingredients 13
Steps:
- Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
- When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
- Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.
Nutrition Facts : Calories 478 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 5.02 milligram of sodium
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