Hungry? Here’s a great vegetarian recipe that transforms our famous Sesame Paste Ramen into a hearty and mouthwatering meal.
1 pound extra firm tofu
2 teaspoons avocado oil
½ cup all purpose flour
½ tablespoon garlic powder
¼ teaspoon cayenne, more or less to taste
1 teaspoon salt
1 carrot, shaved into ribbons or julienned
2 scallions, sliced
3 heads baby bok choy, sliced in half lengthwise
1 package sesame ramen
Seaweed snacks, optional
Sesame seeds, optional
1 lime, for garnish
1. Stack a wire rack on top of a large baking sheet. Cut tofu into rectangles and transfer them onto the wire rack. Cover the tofu with a clean kitchen towel or cloth then stack another baking sheet on top. Place a cast iron skillet or equally heavy pot, pan, or weighted object on top of the layered baking sheets, careful to distribute the weight evenly. Set aside for 30 minutes.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside. In a large bowl combine the flour, garlic powder, cayenne, and salt, then set aside.
3. When the tofu has released most of its moisture, uncover the rectangles and cut them into small cubes (about 1/2”). Coat the tofu with avocado oil then transfer them to the flour and spice mixture. Toss well to evenly coat all of the cubes. Transfer the breaded tofu to the prepared baking sheet, distributing the cubes evenly. Bake for 15 minutes or until the tofu is golden and crispy.
4. Add the remaining avocado oil to a medium sized pan. Sear the bok choy, cut-side down, over medium-high heat until slightly charred and wilted, 3-5 minutes.
5. Bring 1 or 2 cups of water (more or less depending on how brothy you like your ramen) to a boil. Drop the dried ramen into the pot, stirring to help coax the ramen apart as it softens. Adjust the heat to low and add the sesame paste flavor packet. Transfer ramen to a large bowl, add your veggies, and top with crushed sesame snacks, sesame seeds, and a squeeze of lime. Hot tip: if you like your ramen on the creamier side, add a spoonful of tahini to finish.
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