Directions
- 1Crumble your tofu onto a baking tray then bake at 200°C for 25-30 minutes until golden & crispy (you want different textures ideally).
- 2Add the garlic & ginger to a pan with some oil & sauté for about 30 seconds until fragrant.
- 3Add the tofu along with the doubanjiang, tamari & a splash of water.
- 4Simmer for a few minutes to thicken until the mince is juicy but not too wet.
- 5Gently heat broth ingredients together (don’t over boil it could curdle).
- 6Meanwhile, cook your noodles & any veggies you’re using.
- 7Mix the tare ingredients together thoroughly & divide it between 2 serving bowls.
- 8Whisk the broth in with tare, add the noodles then top with tofu mince, spring onion, sesame seeds & chilli oil.
Ingredients
- 1 tbsp miso
- 2 tbsp sesame paste (not tahini)
- 2 tbsp tamari (or light soy sauce)
- 1 tsp rice vinegar
- 300 g extra firm tofu, crumbled
- 1 tbsp tamari (or light soy sauce)
- 2 garlic cloves, minced
- 2 cm ginger, grated
- 1 tbsp doubanjiang (hot broad bean paste)
- 300 ml unsweetened soy milk
- 300 ml vegetable stock
- 2 servings ramen noodles
- 2 spring onions, sliced
- 0.5 tsp sesame seeds
- 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.
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