Tofu Tantanmen

30 mins
Serves 2
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Directions

  1. 1Crumble your tofu onto a baking tray then bake at 200°C for 25-30 minutes until golden & crispy (you want different textures ideally).
  2. 2Crumble your tofu onto a baking tray then bake at 200°C for 25-30 minutes until golden & crispy (you want different textures ideally).
  3. 3Crumble your tofu onto a baking tray then bake at 200°C for 25-30 minutes until golden & crispy (you want different textures ideally).
  4. 4Add the garlic & ginger to a pan with some oil & sauté for about 30 seconds until fragrant.
  5. 5Add the garlic & ginger to a pan with some oil & sauté for about 30 seconds until fragrant.
  6. 6Add the garlic & ginger to a pan with some oil & sauté for about 30 seconds until fragrant.
  7. 7Add the tofu along with the doubanjiang, tamari & a splash of water.
  8. 8Add the tofu along with the doubanjiang, tamari & a splash of water.
  9. 9Add the tofu along with the doubanjiang, tamari & a splash of water.
  10. 10Simmer for a few minutes to thicken until the mince is juicy but not too wet.
  11. 11Simmer for a few minutes to thicken until the mince is juicy but not too wet.
  12. 12Simmer for a few minutes to thicken until the mince is juicy but not too wet.
  13. 13Gently heat broth ingredients together (don’t over boil it could curdle).
  14. 14Gently heat broth ingredients together (don’t over boil it could curdle).
  15. 15Gently heat broth ingredients together (don’t over boil it could curdle).
  16. 16Meanwhile, cook your noodles & any veggies you’re using.
  17. 17Meanwhile, cook your noodles & any veggies you’re using.
  18. 18Meanwhile, cook your noodles & any veggies you’re using.
  19. 19Mix the tare ingredients together thoroughly & divide it between 2 serving bowls.
  20. 20Mix the tare ingredients together thoroughly & divide it between 2 serving bowls.
  21. 21Mix the tare ingredients together thoroughly & divide it between 2 serving bowls.
  22. 22Whisk the broth in with tare, add the noodles then top with tofu mince, spring onion, sesame seeds & chilli oil.
  23. 23Whisk the broth in with tare, add the noodles then top with tofu mince, spring onion, sesame seeds & chilli oil.
  24. 24Whisk the broth in with tare, add the noodles then top with tofu mince, spring onion, sesame seeds & chilli oil.

Ingredients

  • 1 tbsp miso
  • 1 tbsp miso
  • 1 tbsp miso
  • 2 tbsp sesame paste (not tahini)
  • 2 tbsp sesame paste (not tahini)
  • 2 tbsp sesame paste (not tahini)
  • 2 tbsp tamari (or light soy sauce)
  • 2 tbsp tamari (or light soy sauce)
  • 2 tbsp tamari (or light soy sauce)
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 300 g extra firm tofu, crumbled
  • 300 g extra firm tofu, crumbled
  • 300 g extra firm tofu, crumbled
  • 1 tbsp tamari (or light soy sauce)
  • 1 tbsp tamari (or light soy sauce)
  • 1 tbsp tamari (or light soy sauce)
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 cm ginger, grated
  • 2 cm ginger, grated
  • 2 cm ginger, grated
  • 1 tbsp doubanjiang (hot broad bean paste)
  • 1 tbsp doubanjiang (hot broad bean paste)
  • 1 tbsp doubanjiang (hot broad bean paste)
  • 300 ml unsweetened soy milk
  • 300 ml unsweetened soy milk
  • 300 ml unsweetened soy milk
  • 300 ml vegetable stock
  • 300 ml vegetable stock
  • 300 ml vegetable stock
  • 2 servings ramen noodles
  • 2 servings ramen noodles
  • 2 servings ramen noodles
  • 2 spring onions, sliced
  • 2 spring onions, sliced
  • 2 spring onions, sliced
  • 0.5 tsp sesame seeds
  • 0.5 tsp sesame seeds
  • 0.5 tsp sesame seeds
  • Chilli oil
  • Chilli oil
  • Chilli oil

Equipment

baking traypanserving bowls

Tips

  • Don’t over boil the broth ingredients as it could curdle.
  • Bake tofu until golden & crispy for different textures.