Tofu Ramen Bowls

Ingredients

• Avocado oil

  1 tbsp or 14g

• Mushrooms

  Shiitake, raw

  160g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Garlic

  Raw

  6 cloves, minced or 18g

• Ginger root

  Raw

  1 tbsp or 6g

• Organic Vegetable Broth, Low Sodium

  Whole Foods Market

  8 cup or 1.92kg

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Sauce, hot chile, sriracha

  9 tsp or 45g

• Soy sauce

  Low sodium, Shoyu

  4 tbsp or 64g

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Cornstarch

  1 tbsp or 8g

• Avocado oil

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Bok Choy

  1/2 head raw - Whole Foods Market

  2 head raw or 1.68kg

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Carrots

  Raw

  2 medium or 122g

• Organic Millet & Brown Rice Ramen

  Lotus Foods

  4 piece or 280g

Directions

1. RAMEN INSTRUCTIONS
2. 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.
3. Saute until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
4. Add vegetable broth, tomato paste, soy sauce, and Sriracha.
5. Simmer, covered, on medium-low heat for 10 minutes.
6. While the soup simmers, prep your choice of toppings and cook your noodles.
7. 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.
8. 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.
9. 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.
10. 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!
11. FOR PLAIN TOFU
12. 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.
13. FOR CRISPY BAKED TOFU
14. 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.
15. Once the water has been pressed out, preheat oven to 400F and line a baking sheet with parchment paper.
16. Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
17. Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
18. 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.
19. Recipe by: Jenn Laughlin - Peas and Crayons (source: https://peasandcrayons.com/2020/10/tofu-ramen-bowls.html)

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