Crispy tofu ramen

Prep. Time: 10 min - Cook Time: 30 min - Total Time: 40 min - Yield: 6 servings

Ingredients

Ramen:

  • 4 garlic cloves, peeled and smashed

  • 1 tbsp fresh ginger, peeled and smashed

  • 400g enoki mushroom

  • 230g ramen noodles

  • 6 baby bok choy

  • 1 1/2 lt chicken broth

  • 1 tbsp chili oil

  • 1 tbsp sesame oil

  • 4 tbsp soy sauce

Tofu.

  • 1 block extra firm tofu

  • 2 large eggs, beaten

  • 1 cup all-purpose flour

  • 1 cup panko

  • 1/2 cup vegetable oil

  • Salt and freshly ground black pepper

Crispy shallots:

  • 4 shallots, thinly sliced

  • 1 cup vegetable oil

  • Salt and freshly ground black pepper

Ensambling:

  • 3 large eggs, half-sliced and hard-boiled

  • 2 tbsp roasted black and white sesame seeds

  • 1 green onion, julienned 

  • 1 carrot, julienned 

  • 1 sheet nori

Instructions

Crispy shallots:

  1. Place vegetable oil and shallots into a medium saucepan and turn into a high heat until they start to bubble. Reduce the heat to low and fry until shallots start to turn a golden brown.

  2. Remove shallots from oil and let drain on paper towel and sprinkle with a pinch of salt. Set aside

Tofu:

  1. Remove the tofu from the package and drain liquid.

  2. Place the block on a towel; place another folded towel on top and add a cutting board and a heavy object (a pan). Allow to press for 15 minutes until the water is drained.

  3. Cut tofu into cubes and place it in a large bowl.

  4. Heat vegetable oil in a medium saucepan over medium heat.

  5. Place the flour, the beaten eggs, and the panko in 3 different bowls.

  6. Season the beaten eggs with salt and pepper.

  7. Dredge the tofu slices first in the flour, then in the beaten egg, and finally the panko crumbs.

  8. Fry tofu slices until golden brown on each side, about 5 minutes. Set aside.

Ramen:

  1. Heat sesame oil and chilli oil in a medium saucepan over medium heat and sauté garlic and ginger. Add the shrimps and season with salt and pepper and let it cook for 3 minutes on each side. Remove from the pan and set aside.

  2. Add the chicken broth, soy sauce. Bring mixture to a boil, then lower to a simmer and add the ramen noodles, enoki mushrooms, baby bok choi and cook according to package directions.

  3. When ready, divide noodles, hard boiled eggs and broth among 6 bowls, and top with the crispy tofu, bok choi, green onion, carrot, enoki mushrooms, green onion, sesame seeds and a piece of nori each.

Natalia Rojas