Name: Creamy Tahini Ramen with Teriyaki Tofu
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp soy sauce (or use tamari for gluten free); 1 tbsp brown sugar; 2 tsp ginger-garlic paste (or use minced ginger and garlic); 1 tsp rice wine vinegar; 0.25 tsp cornstarch; 0.25 tsp red pepper flakes; 7 oz extra firm tofu (pressed for at least 15 minutes and sliced into 0.75 thick slabs); 1 tsp oil; 1 tbsp oil; 3 cloves garlic (finely chopped); 1 inch ginger (finely chopped); 1 tsp gochugaru flakes; 0.25 cup onion (sliced or chopped); 0.25 cup red bell pepper (sliced or chopped); 0.25 cup green bell pepper (sliced or chopped); 1 tbsp yellow miso; 1 tbsp sambal oelek (or other Asian chili paste, use less for less heat); 1 tbsp tahini; 3 cups water (or stock, divided); 0.5 tsp salt (depends on salt content of stock); 4 oz ramen (or noodles of choice, such as udon); 2 bunch baby bok choy (or other fresh veggies); null null green onions (for topping); null null sesame seeds (for topping); null null sprouts (for topping); null null lime juice (for tang, optional)

Instructions

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1

In a shallow bowl, add the soy sauce (2 tbsp), brown sugar (1 tbsp), ginger-garlic paste (2 tsp), rice wine vinegar (1 tsp), cornstarch (0.25 tsp), and red pepper flakes (0.25 tsp), and mix well. Add extra firm tofu (7 oz) slabs to coat. Marinate for 10-15 minutes. Meanwhile, prep chili crisp and ramen ingredients.
2

Heat a deep medium/large skillet over medium-high heat, and add oil (1 tsp). Add the [extra firm tofu] to the skillet and cook for 2-3 minutes per side. Add the remaining teriyaki sauce. Cook until sauce thickens. Brush sauce over [extra firm tofu], flip, and cook for another minute. Remove [extra firm tofu] to a cutting board. Transfer any remaining teriyaki sauce from the pan to a small bowl.
3

Once the [extra firm tofu] is cool enough to handle, slice into 0.25 inch thick slices. Slice while making chili crisp and ramen.
4

Reduce skillet heat to medium or medium-low. Add oil (1 tbsp) and heat. Mix in garlic (3 cloves) and ginger (1 inch). Add gochugaru flakes (1 tsp), mix, and cook for 1-2 minutes until smoky and garlic turns golden. Remove half of this chili crisp mixture for garnish. (Alternatively, use 1 tbsp premade chili oil for ramen and 2 tsp for garnish).
5

To the skillet with remaining chili crisp, add onion (0.25 cup), red bell pepper (0.25 cup), green bell pepper (0.25 cup), and a pinch of [salt]. Cook for 1 minute. Increase heat to medium. Mix in yellow miso (1 tbsp), sambal oelek (1 tbsp), tahini (1 tbsp) and water (1 cup). Incorporate miso, about 1 minute. Mix in the remaining water (2 cups) and [salt]. Bring to a boil. Add ramen (4 oz) and press into liquid. Cook until noodles are done (4-10 minutes).
6

Once noodles are cooked, add baby bok choy (2 bunch) and press into mixture. Cook for 0.5 minute. Turn off heat. Residual heat will cook the [baby bok choy]. Taste and adjust [salt] and flavor. Add a splash of [soy sauce] for umami, or [lime juice] for tang. Lightly mix. Let ramen sit for 1-2 minutes for flavors to meld.
7

Serve noodles in a bowl with stock and veggies. Top with sliced [teriyaki tofu]. Garnish with [green onions], [sesame seeds], remaining chili crisp, and [sprouts].