Vegan Hoisin Glazed Tofu Ramen
A Stokes recipe by our Resident Chef
- Serves 2
- 30 Minutes
- Vegan
What you'll need
From your local shop
- 1 Pack of Tofu
- 100g Rice Noodles
- 20g Shiitake Mushrooms
- 2 Garlic Cloves
- 1 Tbsp Miso paste
- 20g Ginger
- 2 Tbsp Soy Sauce
- 2 Spring Onions
- 1 Pot of Vegan Stock
- Nori (Optional)
Method
- Start off by making the broth part of the Ramen. Crush the garlic, slice the ginger and put in a saucepan with the miso paste, mushrooms, soy sauce and stock. Bring it to a gentle simmer, cover and leave to bubble for approx 5 minutes.
- Whilst cooking, prepare the tofu and cook the noodles. Heat up some oil in a large frying pan, and fry small 1/2 inch cubes of the Tofu for a few minutes on each side and golden all over. Pour enough Hoisin Sauce into the pan to cover all the tofu blocks in a light glaze. Toss in the pan to cover each block evenly. Whilst frying, cook the noodles as per the instructions on the packet.
- To serve, divide the noodles between 2 deep bowls, ladle over the broth strained into a clean pan, and top with the hoisin glazed tofu. Garnish with sliced spring onion and nori.
