Crispy tofu and rice noodles ramen 🍜 🌱. This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It's a delicious plant based dinner recipe. Ramen is a traditional Japanese dish of broth and wheat noodles (here's a Ramen Guide for more).

Our secret weapon is the heavenly mixture of tamarind and Sriracha. Tamarind is an ingredient common in South Asian cooking that's remarkable for its combination of sweet and sour all. These rice noodles with herbs, cucumbers, & crispy tofu are delicious and refreshing. You can cook Crispy tofu and rice noodles ramen 🍜 🌱 using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Crispy tofu and rice noodles ramen 🍜 🌱

1. It's 21 cup of vegetable stock.
2. You need 100 g of rice noodles.
3. You need 1 pack of Enoki mushrooms.
4. It's 1 pack of pea snaps.
5. You need Half of block medium firm tofu - cut up in 4cm cube shape.
6. Prepare 2 tbsp of cooking oil.
7. Prepare of Sauce base.
8. You need 2 tbsp of mirin.
9. Prepare 2 tbsp of soysauce.
10. Prepare 1 tbsp of sake or chinese cooking wine.
11. Prepare 1 tbsp of grated ginger.
12. You need 1 tbsp of brown sugar.
13. You need of Garnish.
14. You need of Japanese chilli called Shichimi Togarashi or can use normal chilli flakes.
15. It's of Radish/grated carrot.
16. Prepare of Coriander.

Those noodles were so. damn. good. WHOA BABY those ramen noodles are yummy. They are dry, like the regular pasta that we buy all the time, but they are at least five steps up on the food scale Girl I have been dreaming about ramen for sometime now and today I see this!! I am drooling and that crispy tofu is just the way I like my tofu 🙂.

Crispy tofu and rice noodles ramen 🍜 🌱 step by step

1. Put some veggies stock in a medium high heat saucepan and leave it to boil..
2. On the other pan, heat on, add cooking oil until medium heat. Pan try tofu and turn them all over until all sides crisped up. Take it out on a plate.
3. Back to saucepan, season your soup with sauce base ingredients. You can add more sauces if prefer.
4. Add noodles, Enoki mushrooms and pea snaps, stir well for a few more minutes.
5. Serve it in a noodle bowl topped up with Japanese chilli flakes- Shichimi Togarashi, radish, coriander or can add shredded carrot too. Add crispy tofu before served.

Add the drained rice noodles, prepared sauce, and fried tofu cubes back to the skillet. Carefully stir and toss the contents of the skillet until everything is As a food lover and a number cruncher I've decided that cooking on a budget shouldn't mean canned beans and ramen noodles night after night. Rice noodles - we used brown rice noodles in this recipe. They're naturally gluten free, quick cooking and taste great! Note about cooking rice noodles: they cook very quickly, and they stick together easily.