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ramen

Dinner Recipe

Chilli Corn & Tofu Noodles (Tips for Crispy Tofu)

chilli corn and tofu noodle bowl

Crispy Tofu Every Time in this Chilli Corn Noodle Recipe

I use this base of sesame, chilli, garlic and ginger for so many dishes. This variation is a simple tofu noodle dish using charred corn and tenderstem. I’m sharing tips on how to get crispy tofu every time (which is just down below in the recipe tips section).

 


Breakdown of the Recipe:

Tofu- I used to hate cooking with tofu from getting a bad outcome every time. But I’ve shared some tips on how to get a delicious crispy flavour packed tofu every time (just below).

Garlic & Ginger- The epic combo of garlic and ginger, this time I’ve grated them however you can finely chop them if that’s easier. They add a really delicious flavour to the dish and are essential.

Noodles- You can use whichever noodles you have available. I used rice noodles for this dish however if you have udon, ramen or even soba, they will work.

Tamari & Sesame Oil- I use these ingredients whenever making a marinade or a stock as they work really well together. The tamari gives a lovely umami flavour with the nutty undertones coming from the sesame oil.


chilli corn and tofu recipe


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chilli corn and tofu noodle bowl

Chilli Corn and Tofu Noodles

Crispy chilli corn and tofu noodle bowl. Really simple to make and a delicious stock recipe that you can use in multiple recipes.
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Marinating time 30 mins
Servings 2 people

Ingredients
  

For the stock:

  • 2 tbsp sesame oil
  • ⁣3 cloves garlic
  • ⁣Thumb sized piece of ginger
  • ⁣2 tbsp tamari or soy sauce
  • ⁣1 tsp chilli flakes
  • ⁣1 stock cube
  • ⁣700ml boiled water
  • ⁣1 tsp sugar optional

The main ingredients

  • 300 g drained tofu
  • 100 g corn
  • 120 g rice noodles any noodles will work for this dish
  • 3 spring onions
  • 6-8 tendetstem

Instructions
 

  • Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
  • Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
  • ⁣Place the boiling water into a pot with the stock cube and give a good stir
  • ⁣Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
  • ⁣Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
  • ⁣Combine the stock to the marinade and enjoy!
  • *tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
  • Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top

Notes

Cooking tips for crispy tofu.
  1. drain the tofu by wrapping in a clean tea towel or kitchen roll and press to absorb any excess moisture
  2. Leave to soak up excess liquid for a few minutes
  3. Slice into smaller pieces, either cubed or thin triangle pieces
  4. Marinating the tofu for a minimum of 30 minutes will help give a delicious coating to fry
  5. Fry on a high heat on a good quality non-stick pan

If you like this recipe, why not try my Gyoza Chilli Noodle Soup.

szechuan sauce recipe gyoza soup lucy and lentils

Dinner Recipe

Chilli, Peanut & Tofu Ramen

chilli peanut tofu ramen vegan

Ingredients:

For the stock

1 red onion, finely chopped

3 large cloves of garlic, finely chopped

3/4 red chilli, thinly sliced (save the other quarter to garnish with)

thumb sized piece of fresh ginger (half grated and half finely chopped)

juice squeezed from 1/2 lime

1 tsp tamari (or soy sauce)

1 tsp brown miso paste

700ml stock (feel free to add 1l of stock to make a bigger batch)

1 tsp brown sugar

1 tbsp peanut oil

200g udon noodles (if you're gluten free, soba noodles work really well too)

 

To Garnish:

1 tsp sesame seeds per bowl

1/4 chilli thinly sliced

 

 

For the tofu

2 tbsp peanut butter

juice squeezed from 1/2 lime

1 block firm tofu 280g, cut into 3cm

1 tsp tamari / soy sauce

 

 

 

Top with:

1 tsp sesame seeds

few slices of fresh chilli

fresh coriander (optional)

handful toasted peanuts

Method:

Drain the firm tofu then slice into 3cm cubes, add all of the marinade ingredients into a bowl, whisk then coat the sliced tofu and leave to marinade for around 15-30 minutes (overnight is even better)

Finely chop the red onion, the chopped half of the ginger and chilli then add to a pan with the peanut oil, fry for 5-6 minutes

Finely chop the garlic cloves then add to the pan to fry for a further 1-2 minutes

Add the vegetable stock, brown sugar, miso, tamari, squeeze of lime and grated ginger and bring to a simmer for around 10 minutes

Place a frying pan on a medium heat with a drizzle of peanut oil then add the marinated tofu and fry for around 4 minutes on each side until crispy then keep on a low heat until the ramen is ready

*If you want a silky smooth ramen, simply pour the liquid through a sieve to remove any chopped onion or chunks of ginger

Place the udon noodles in the miso soup and heat for around 5 minutes, then taste test adding a little more seasoning if needed

Serve up and garnish with a squeeze of lime, 1/2 tsp sesame seeds per bowl and thinly sliced red chilli along with the  fried tofu. Top with a few toasted peanuts and enjoy!

 

 

 

 

chilli peanut tofu ramen vegan
chilli peanut tofu ramen vegan
chilli peanut tofu ramen vegan
Dinner Recipe

Miso Aubergine Soba Soup

Miso Aubergine Soba Soup

Ingredients

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

3 cloves garlic

4 stalks spring onion

1 lime

1 large aubergine cubed

2 tbsp tamari

1 tsp miso paste

700ml vegetable stock

85g soba noodles

 

To Top:

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 spring onions

Method

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the soba noodles and allow to simmer for a further 4-5 minutes, in the mean time slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, spinach, sliced carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

miso aubergine soba soup
miso aubergine soba soup
Dinner Recipe

Ginger Miso Soba Soup

ginger miso soba curry

Ingredients

For the stock

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

1 large aubergine cubed

3 cloves garlic

Juice of 1 lime

1 red chilli

2 stalks spring onion

2 tbsp tamari

1 tsp miso paste

85g soba noodles

500ml vegetable stock

400ml tin full fat coconut milk

 

For the topping

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 stalks spring onion

1 tsp black sesame seeds

1 tsp white sesame seeds

 

Method

 

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the coconut milk, dash of turmeric and leave to simmer on a medium heat for a further 5 minutes, adding the soba noodles to cook

 

Slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

ginger miso soba soup
ginger miso soba soup curried ramen recipe
Dinner Recipe

Crispy Tofu & Mushroom Ramen

miso soup ramen vegan crispy tofu

 Shimeji Mushroom and Tofu Ramen Recipe

This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.

Breakdown of Ingredients

Mushrooms- These give a beautiful earthy taste and a slightly meaty texture

Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.

Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.

Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.

Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.

Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.

shimeji mushroom vegan ramen

Cooking Tips

Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving

Strain the Miso –  If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.

Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.

 

miso soup ramen vegan crispy tofu


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miso soup ramen vegan crispy tofu

Shimeji Mushroom and Crispy Tofu Ramen

Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
Prep Time 5 mins
Cook Time 20 mins

Ingredients
  

For the miso soup

  • 3 spring onions
  • 3 cm fresh ginger
  • 1 red chilli
  • 3 cloves garlic
  • 2 tbsp tamari
  • 150 g of Shimeji mushrooms
  • 2 bay leaves
  • 1 sachet brown rice miso paste I used ClearSpring brown miso paste
  • 1.5 l of veg stock made with boiled water and a stock cube

Tofu / Garnishings

  • 140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
  • 150 g udon noodles
  • ½ finely sliced red chilli
  • 1 tbsp sesame seeds

Instructions
 

  • Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
  • Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
  • Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
  • Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
  • In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
  • Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes
Keyword crispy tofu, mushroom ramen, ramen, tofu recipe

If you like this recipe why not try my crispy peanut tofu ramen dish here.

chilli peanut tofu ramen vegan