Barbecue tofu ramen recipe
Serve up an umami-packed ramen broth that's entirely plant-based this easy vegan recipe from Derek Sarno. Tofu coated with Wicked Kitchen Asian-style BBQ sauce adds smoky notes while vibrant sugarsnap pea and pak choi add plenty of green goodness in these flavour-packed noodle bowls. See method
- 20g dried mixed mushrooms
- 396g pack firm tofu, drained well and cut into thin triangles
- 3 tbsp Wicked Kitchen Asian-style BBQ sauce
- 1 ½ tbsp sesame oil or vegetable oil
- 100g bunch spring onions, whites thinly sliced, greens very thinly sliced
- 2 garlic cloves, crushed
- 2 tbsp white miso paste
- 1 tbsp dark reduced-salt soy sauce
- 500ml oat milk-alternative
- 250g pak choi, halved lengthways
- 2 tsp vegetable oil
- 250g pack wholewheat noodles
- 150g sugarsnap peas
- 1 fresh red chilli
- 1 lime, cut into 4 wedges
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- Put the dried mushrooms in a heatproof bowl and cover with 800ml boiling water; set aside for 30 mins. Coat the tofu in the BBQ sauce and set aside while you prepare the rest of the meal.
- Heat 1 tbsp sesame oil in a large saucepan over a low heat. Cook the spring onion whites and garlic for 2-3 mins, stirring, until softened. Stir in the miso and soy sauce and cook for 2 mins more, then add the dried mushrooms and their liquid and mix thoroughly. Increase the heat to medium-low and simmer for 10 mins. Stir in the oat milk-alternative and season with black pepper and extra soy sauce to taste. Remove from the heat and set aside.
- Meanwhile, heat a large frying pan over a high heat. Brush the cut sides of the pak choi with 1 tsp oil, arrange cut-side down in the pan and sear for 5 mins or until lightly charred. Transfer to a plate and cover to keep warm. Add the remaining 1 tsp oil to the pan, decrease the heat to medium and add the tofu in a single layer. Cook for 4-5 mins each side until lightly charred.
- Cook the noodles to pack instructions until al dente (they will soften more as they sit in the broth). Meanwhile, put a steamer or colander over them and steam the sugarsnap peas for 5 mins, or until tender but still crunchy. Drain the noodles, toss in the remaining sesame oil and set aside. Gently reheat the broth over a medium-low heat.
- Divide the noodles and broth between 4 bowls. Top with the pak choi, sugarsnap peas and tofu, then scatter with the spring onions greens and fresh red chilli. Serve with the lime wedges for squeezing over.
Get ahead: You can store all the components separately in the fridge in airtight containers for up to 3 days. To serve, assemble the ramen bowl and microwave on high for 2-3 mins until piping hot.
Tip: An oat-milk alternative adds richness and a depth of flavour to this dish, but the recipe works just as well with stock instead.
See more Plant-based recipes