Spicy Sesame Tofu Ramen

$- 14 oz firm tofu, well-pressed and cubed - 3 tablespoons sesame oil - 2 tablespoons soy sauce - 1 tablespoon sriracha (or adjust for desired spice) - 4 cups vegetable broth - 4 oz ramen noodles - 1 cup broccoli florets - 1 cup mixed bell peppers, sliced (use a variety of colors) - 2 green onions, thinly sliced - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 2 teaspoons sesame seeds - Fresh cilantro leaves, for garnish - Salt and pepper, to taste Tofu is the star of this dish. It adds protein and takes on flavors well. I use firm tofu, which holds its shape when cooked. Pressing it removes excess water, making it crispy. Sesame oil gives a rich, nutty taste. Use it in cooking and as a finishing oil. Soy sauce adds depth and umami. I like to use low-sodium versions for better control over salt. Sriracha brings heat. Adjust it to your taste. Broccoli adds color and crunch. Bell peppers bring sweetness and more color. Fresh garlic and ginger add warmth and aroma, making the broth fragrant. If you cannot use tofu, chickpeas or tempeh are great substitutes. Both bring protein and texture. For a non-soy option, try coconut aminos instead of soy sauce. If you want less spice, omit sriracha or replace it with a milder sauce. You can swap ramen noodles for rice noodles or even whole wheat pasta. For the veggies, feel free to mix in spinach, carrots, or snap peas. These will add nutrients and color. Fresh herbs like basil or mint can also brighten the dish. First, you need to press the tofu. This step helps remove extra water. I like to wrap it in a clean towel and place something heavy on top. Let it sit for about 15 minutes. Once it's done, cut the tofu into cubes. Make sure they are even in size for the best cooking. In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Once the oil is hot, add the tofu cubes in a single layer. Cook them for about 8 to 10 minutes. You want them to turn golden brown and crispy. Keep turning them to cook all sides evenly. After they are brown, pour in 2 tablespoons of soy sauce and 1 tablespoon of sriracha. Mix them well and cook for another 2 to 3 minutes. Then, take the tofu off the heat and set it aside. Use the same skillet for more flavor. Add 2 tablespoons of sesame oil and let it heat. Next, you will add 2 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté them for about 30 seconds. Be careful not to burn the garlic. Then, pour in 4 cups of vegetable broth. Bring it to a gentle simmer. Add 1 cup of broccoli florets and 1 cup of sliced bell peppers. Cook for 3 to 5 minutes. You want the veggies to be tender but still bright. While the broth simmers, boil water in another pot. Cook the 4 oz of ramen noodles according to the package instructions. Once tender, drain them and set aside. After your vegetables are ready, add the cooked ramen and sautéed tofu into the broth. Stir everything gently for about 2 minutes. Taste the broth and adjust with salt and pepper. You can add more sriracha if you like it spicier. Finally, ladle the ramen into bowls and top with sliced green onions, sesame seeds, and fresh cilantro. Enjoy your flavorful meal! To get crispy tofu, start with firm tofu. Press it well to remove moisture. This step is key. Cut the tofu into even cubes. This helps them cook evenly. Heat sesame oil in a hot skillet. Add tofu in a single layer. Let it brown without moving it too much. After 8-10 minutes, flip the tofu. Look for a golden-brown color. Finally, drizzle soy sauce and sriracha over the tofu. Stir and cook for 2-3 more minutes. To make the broth rich, use fresh ingredients. Garlic and ginger add warmth and depth. Sauté these in sesame oil until fragrant. This brings out their flavors. Add a splash of soy sauce for umami. Don’t forget to taste the broth. Adjust salt, pepper, and sriracha as needed. Fresh cilantro and green onions add brightness. They make the dish pop with flavor and color. To adjust the spice, use less sriracha at first. You can always add more later. If you like it milder, skip the sriracha altogether. Try adding sweet bell peppers for a sweeter taste. For more heat, add chili flakes or hot sauce. Check your spice level throughout cooking. This way, you can reach your perfect heat! {{image_4}} This recipe is already vegan and vegetarian-friendly. You can switch the tofu for tempeh. Tempeh adds more flavor and has a firmer texture. You can also add chickpeas for extra protein. Both options work great and keep the dish plant-based. Ramen noodles are classic, but you can try other types. Soba noodles have a nutty taste and are a good choice. Rice noodles are gluten-free and easy to find. You can even use zucchini noodles for a low-carb option. Each noodle gives a unique twist to your dish. Feel free to add more veggies for extra nutrition. Carrots, snap peas, or mushrooms can enhance flavor and texture. You can also top your ramen with soft-boiled eggs or seaweed for added taste. Fresh herbs like basil or mint bring a nice touch. Customize the toppings to your liking! To store your spicy sesame tofu ramen, let it cool down first. Place it in an airtight container. Keep it in the fridge for up to three days. This keeps the flavors fresh and the noodles firm. Make sure to separate the tofu and noodles if you can. This helps prevent sogginess. When you are ready to eat, reheating is simple. Use a microwave-safe bowl. Warm it in the microwave for about two minutes. Stir halfway through to heat evenly. You can also heat it on the stove. Just add a splash of broth and heat on low until warm. If you want to save it for later, freezing works too. Place the ramen in a freezer-safe container. Leave out the toppings like green onions and cilantro. They don’t freeze well. This ramen will last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. You can use olive oil as a substitute for sesame oil. It has a mild flavor. Peanut oil is another great choice. It adds a nice nutty taste. You can also use canola oil if you want a neutral option. Just remember, these oils will change the flavor a bit. Leftover ramen can last about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and helps avoid any strong smells. If the ramen has tofu or veggies, consume it sooner for the best taste. Yes, you can easily change this recipe for kids. Reduce the amount of sriracha for less heat. You can also add sweet veggies like carrots or corn. Kids often enjoy sweet flavors. Use fun-shaped noodles to make it more appealing. To make this dish gluten-free, swap regular soy sauce for tamari sauce. Tamari is typically gluten-free. You can also find gluten-free ramen noodles. They are often made from rice or other gluten-free grains. Always check the labels to be sure. This blog post covered all you need for making tasty ramen. We discussed key ingredients and offered substitutes. I shared step-by-step instructions to prepare crispy tofu and flavorful broth. Tips for enhancing flavor and customizing spice levels were included. We explored variations, storage methods, and answered common questions. Ramen can be fun to make and enjoy. Experiment with your favorite flavors and ingredients. Enjoy your cooking and share your creations!$

Looking to spice up your mealtime? Try this delicious spicy sesame tofu ramen recipe! Packed with crispy tofu, vibrant vegetables, and rich flavors, this dish is a perfect balance of heat and comfort. With easy steps and simple ingredients, you can create a satisfying bowl in just 35 minutes. Don't wait—click through to explore the full recipe and elevate your cooking game today!

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Ingredients

14 oz firm tofu, well-pressed and cubed

3 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon sriracha (or adjust for desired spice)

4 cups vegetable broth

4 oz ramen noodles

1 cup broccoli florets

1 cup mixed bell peppers, sliced (use a variety of colors)

2 green onions, thinly sliced

2 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

2 teaspoons sesame seeds

Fresh cilantro leaves, for garnish

Salt and pepper, to taste

Instructions

Prepare the Tofu: Start by pressing the tofu to extract excess moisture. Once sufficiently drained, cut the tofu into even cubes to promote evenly cooking.

Sauté the Tofu: In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the tofu cubes in a single layer, allowing them to brown. Sauté for approximately 8-10 minutes, turning occasionally, until they achieve a crispy golden-brown exterior.

Season the Tofu: Once your tofu is beautifully crispy, drizzle in the soy sauce and sriracha. Stir to coat the tofu evenly and continue cooking for another 2-3 minutes. Remove the tofu from the skillet and set aside to keep warm.

Cook Aromatics: In the same skillet, pour in the remaining 2 tablespoons of sesame oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn the garlic for the best flavor.

Simmer the Broth: Pour in the vegetable broth and bring it to a gentle simmer. Once simmering, add the broccoli florets and sliced bell peppers. Cook for about 3-5 minutes or until the vegetables turn tender but remain vibrant in color.

Prepare the Ramen: While the broth simmers, bring a separate pot of water to a boil. Cook the ramen noodles according to the package instructions until just tender. Once done, drain the noodles and set them aside.

Combine Ingredients: After the vegetables have softened, gently fold in the cooked ramen noodles and the sautéed tofu into the simmering broth. Stir well to combine all elements, allowing everything to heat through for an additional 2 minutes.

Season to Taste: Taste the broth, adjusting it with salt, pepper, and more sriracha if you prefer a spicier kick.

Serve: Ladle the ramen into bowls and finish with a sprinkle of sliced green onions, sesame seeds, and fresh cilantro leaves for a pop of color and freshness.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: Serve each bowl with a contrasting color bowl or a wooden chopstick for an authentic touch. Consider a lime wedge on the side for an added zesty touch!