Ramen with Dry Fried Tofu
Servings Prep Time
4people 20minutes
Cook Time
20 minutes
Servings Prep Time
4people 20minutes
Cook Time
20 minutes
Ingredients
Instructions
  1. Drain the tofu and slice into 1 inch steaks. Fold the steaks between a clean dish towel, with a cutting board on bottom and top, and put a heavy pot on top to press. Let sit for 15 to 20 minutes.
  2. Heat a large soup pot on medium high heat. add garlic, ginger and a small splash of veggie broth. Cook and stir for a minute or so, being careful not to burn it.
  3. Add in the rest of the veggie broth, tamari, rice vinegar and water and bring to a low boil.
  4. Add green onions, bell pepper and mushrooms and let simmer for at least 5 minutes. More time will just enhance the flavor of the soup.
  5. While the soup is simmering, start a pot of water to boil for the ramen patties. Then heat a cast iron pan to medium high heat.
  6. Unwrap the tofu and slice steaks in half into squares. When the pan is hot, carefully place each square an inch apart. Use a spatula to press down on each tofu piece. Do this a couple times. After about 2 minutes, carefully flip each piece of tofu and cook another 1 to 2 minutes or until browned on each side. Set the tofu aside.
  7. Now boil your ramen according to the package directions.
  8. When ramen is done, strain and divide it into serving bowls. Scoop a good amount of soup into each bowl and top with tofu squares. serve with lime and garlic chili sauce or siriacha.