#MeatfreeMonday: Tofu Ramen

by Olga Alexandru

#MeatfreeMonday: Tofu Ramen

 

This quick meal for two is as satisfying as it is simple. Our friends at Bart Ingredients sent us this delicious recipe for our ongoing #MeatfreeMonday initiative and because they know we love a good ramen! Tofu ramen is the perfect meal for when you’ve come home from a long day at work and don’t want to cook but want something with loads of flavour.

Preparation Time

10 minutes

Cooking Time

20 minutes

Serves

2

Ingredients

  • 1 litre vegetable stock
  • 2 Bart star anise
  • 1tsp Bart ginger paste
  • 2tsp Bart garlic paste
  • 4 dried shiitake mushrooms
  • 4 spring onions, chopped
  • 8 baby corn, sliced length ways
  • 1 small carrot, sliced into matchsticks
  • 50g exotic mushrooms, sliced
  • 1 pak choi, sliced length ways
  • 2 spring onions, sliced
  • 200g fresh udon noodles
  • 2tsp sesame oil
  • 200g tofu, well drained and cut into slices
  • 2tbsp teriyaki sauce
  • 1 lime to serve

Method

  • Put the vegetable stock, star anise, ginger paste, garlic paste, shiitake mushrooms and spring onions into a large pan and bring to a simmer. Leave to cook for 10 minutes then strain and return the broth to the pan.
  • Add the corn, carrot and mushrooms to the pan, return to a simmer then add the spring onions, pak choi and noodles to the pan to heat through.
  • Meanwhile heat the oil in a frying pan and cook the tofu until browned on each side, turning gently. Pour over the teriyaki sauce and turn off the heat. Turn the tofu pieces in the sauce.
  • To serve pile the noodles and vegetables into 2 bowls, pour over the broth and top with the slices of tofu and a good squeeze of lime.

Source: Bart Ingredients

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