So you might say BLACK RAMEN??!?! Well, so did I as I was cruising the aisles of Marshalls Home Goods... (BTW: Marshalls has great organic products at a discount, a lot of the same brands Whole Foods carries) To my discovery they fit all of my guidelines... gluten free, vegan, non-gmo, organic , so I grabbed a bag!
Then I whipped up some ingredients for a sauce, prepared some tofu, and threw it all together and BAM we a Chinese style delicious dinner!
Prep time 10 minutes
Cook time 30 minutes
2 squares (about 5oz.) black ramen noodles
1 package organic 12 ounces extra-firm tofu (I used Naysoya brand, where you can find at most grocery stores) drained and patted dry
Ingredients for tofu:
Grapeseed oil cooking spray (any oil)
2 tablespoons GF reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon honey
1 tablespoon peanut butter
1/4 tsp crushed red pepper
1/2tsp GF Vegan korean chili paste (optional)
Prep the tofu by placing the tofu on top of a absorbent clean dish towel top and bottom. Place a heavy item on top, pressing down on the tofu. Let rest for at least 10 to 30 minutes, but honestly the longer the better, it gives the tofu a less spongy texture the drier it is.
Arrange a rack in the middle of the oven and heat to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
Whisk the soy sauce, garlic, honey, peanut butter, red flakes, chili pastel together in a large bowl; set aside.
Cut the tofu into triangles and place in a single layer on one side of the prepared baking sheet. Drizzle with soy sauce mixture. Bake until golden-brown on the bottom, 12 to 13 minutes.
Flip the tofu.
Return to the oven and bake until the tofu is golden-brown on the second side, 10 to 12 minutes more. Sprinkle with the scallions and sesame seeds and serve immediately.
Ingredients for ramen sauce:
•1/2 head of fresh broccoli
•6 cloves of garlic minced
•4 scallions, thinly sliced
•2 tablespoons reduced-sodium, gluten free, soy sauce
•2 tablespoons Avocado oil
•1 tsp grated peeled fresh ginger
•1/4 teaspoon red pepper
•3/4 cup reserved water from cooked ramen
2 tablespoons rice vinegar
Preheat oven to 375ºF. Bring a medium sauce pan filled with water to a boil.
On a baking sheet, roast the broccoli and mushrooms for 3-4 minutes, or until slightly tender. Remove from oven. Place the ramen in the boiling water and keep a watchful eye. It will only need about 5 minutes to cook. Test along the way. Reserve some cooking water. When tender, drain.
Meanwhile, in a medium-sized skillet over medium-low heat, heat the olive oil and add the ginger, garlic, and red pepper flakes. Sauté for about 1-2 minutes until aromatic. Then add the vinegar, lime juice, and soy sauce and whisk together until warm. Add most of the scallions, reserving a few for garnish. Sauté for 30 seconds. Toss in the vegetables and then the ramen. Use tongs to toss everything together. Loosen with 1-2 tablespoons of pasta water, if need be. Taste. Re-season with soy sauce, or salt if desired. Top with sesame seeds and reserved scallions.
Combine the two; ramen and tofu and you have a yummy pasta dish! Enjoy!