Honey-Sesame Tofu with Black Ramen

July 25, 2017

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 servings

RECIPE

 

Ingredients:

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)

 


Method:

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

•1 lime

•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

 

Method:

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!

 

 

 

Share on Facebook
Share on Twitter
Please reload

Website Created by Michelle Simmons Photography