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Barbecue tofu ramen recipe

Barbecue tofu ramen recipe

105 ratings

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

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 754 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

  • Energy

  • Fat

    17g 25%
  • Saturates

    3g 14%
  • Sugars

    16g 17%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 111.5g Protein 35.8g Fibre 14.6g


Derek Sarno

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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