Gingery Tofu Ramen Bowls Recipes

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GINGERY TOFU RAMEN BOWLS



Gingery Tofu Ramen Bowls image

What is more satisfying than a big bowl of ramen noodles? This vegetarian bowl is packed with crispy tofu that brings both protein and flavor to the table after it's crisped and coating in a tamari-maple sauce. The same tamari mixture is then blended with creamy nut butter of your choice to create a silky sauce that coats the noodles.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 10

1 package (14 ounces) firm tofu, drained
6 tablespoons tamari or reduced-sodium soy sauce
3 to 4 tablespoons fresh lime juice (from 2 limes)
1/4 cup pure maple syrup
1/4 cup thinly sliced scallions, plus more for serving
1 tablespoon grated fresh ginger
12 ounces dried ramen noodles (seasoning packet discarded), or 10 ounces fresh
2 tablespoons creamy almond or peanut butter
3 tablespoons vegetable oil
Julienned cucumbers, chili oil, and chopped roasted almonds, for serving

Steps:

  • Halve tofu horizontally, then again crosswise. Wrap in paper towels and weigh down between two plates to release liquid, 10 minutes. Meanwhile, stir together tamari, lime juice, maple syrup, scallions, and ginger. Cook ramen in boiling water according to package instructions. Drain and run under cold water.
  • In a large bowl, whisk nut butter with half of tamari mixture; toss with ramen and set aside. Heat oil in a skillet over medium-high. Add tofu; cook, flipping once, until very crisp, 6 to 8 minutes. Transfer to a plate.
  • Discard oil in skillet and pour rest of tamari mixture to skillet. Cook until thickened slightly, 2 minutes. Return tofu to skillet; turn to coat. Slice tofu; serve over ramen with cucumbers, more scallion, chili oil, and nuts.

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