Teriyaki Tofu Ramen Noodles

Thu, 2 January 2025

Ingredients:

2 garlic cloves 
1 thumb-sized piece ginger sliced, plus a few slices cut into fine matchsticks to serve (optional) 
1½ tbsp white miso paste 
1 tbsp neri goma (white sesame paste) or tahini 
15g dried shiitake mushrooms 
1l good-quality vegan stock 
2 tbsp soy sauce 
100g (2 x nests) ramen or rice noodles 
1 head pak choi quartered 
2 spring onions finely sliced, white and green parts kept separate 
25g ready-to-eat beansprouts 
1 carrot peeled and cut into fine matchsticks 
sesame oil 
sriracha
 
For the Tofu: 

1 block extra firm tofu pressed 
1 tablespoon avocado oil or another high-heat cooking oil 
1 tablespoon soy sauce or tamari 
3 tablespoons cornstarch 
 
For the Teriyaki Sauce: 

1/4 cup water 
2 tablespoons soy sauce or tamari 
3 tablespoons mirin (sweet rice cooking wine) 
3 tablespoons brown sugar or coconut sugar 
2 teaspoons cornstarch or potato starch 
1 teaspoon toasted sesame oil 
1 clove garlic crushed (or 1/4 teaspoon garlic powder) 
1-2 tablespoons ginger finely grated* 
1 tablespoon toasted sesame seeds 
3-4 green onions sliced into 1” pieces 
 
Teriyaki Tofu Instructions 
Prep:

Preheat the oven to 200C and line a baking sheet with? parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes. 
Add the tofu to a medium bowl and add in the oil and soy sauce. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Sauce:

Whisk the water, soy sauce, mirin, sugar, and cornstarch together in a small bowl. Set aside. 
Teriyaki Sauce: Warm the sesame oil in a large sauté pan over medium heat. Add the garlic and ginger and sauté for 30 to 60 seconds, until fragrant. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Bring to a simmer and cook for an additional 5 to 7 minutes, stirring occasionally, until the sauce has thickened to your liking. If the sauce gets too thick you can thin it out with additional water. 
Final Touches: Turn the heat to low, then stir in the baked tofu, sesame seeds, and green onion. Taste the sauce and add more soy sauce to taste, if necessary. Divide the tofu between your ramen bowls? topping off the dish. 
 
Ramen Noodles 

Method 

Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, neri goma, mushrooms, stock and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard everything left in the strainer. 
 
Meanwhile, cook the teriyaki tofu as above 
 
Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted. 
 
Divide the noodles between two deep bowls, ladle over the broth and veg. Top with the teriyaki tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus the other toppings, if you like , happy days !