Directions
- 1Heat vegetable oil and chilli crisp in a pot, then fry garlic, ginger, turmeric, lime zest and spring onion whites for 5 minutes.
- 2Add miso, peanut butter, tahini, coconut milk and vegetable stock to the pot and simmer.
- 3Fry tofu until golden in a frying pan, then add soy sauce, liquid smoke and chilli oil to coat.
- 4Cook the noodles in the broth, according to the package instructions.
- 5Divide noodles into bowls and pour over the broth.
- 6Drizzle with chilli oil and top with tofu crumbles, green spring onions, coriander, sesame seeds and lime wedges.
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp chilli crisp
- 4 cloves garlic
- 2 inches fresh ginger
- 1 inch fresh turmeric
- 1 lime
- 6 spring onions
- 2 tbsp miso paste
- 3 tbsp smooth peanut butter
- 3 tbsp tahini
- 400 ml coconut milk
- 1.5 litres vegetable stock
- 0 salt
- 0 pepper
- 0 sugar
- 4 100g packs ramen noodles
- 1 225g block smoked firm tofu
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1 tsp chilli oil
- 0 chilli crisp
- 0 toasted sesame seeds
- 0 fresh coriander leaves
Equipment
potfrying panspoonbowl
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