Best Tofu Ramen
Week of 05/27/2019 to 05/31/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields2 Servings
Yields2 Servings
For the Yakisoba Sauce:
  • 2tablespoons of ketchup
  • 2tablespoons of Worcestershire sauce
  • 1tablespoon soy sauce
  • 1tablespoon dashi granules dissolved in aof water
  • 1tablespoon of honey
  • 1tablespoon hoisin
For the Ramen:
  • 10ounces ramen noodles
  • 1teaspoon olive oil
  • 2cloves garlicchopped
  • 2teaspoons fresh gingerminced
  • 1/2 yellow onionjulienne
  • 1/2 red bell pepperchopped
  • 4 mushroomssliced
  • ¼ Cabbagechopped
  • 8in baby bok choyslicedhalf
  • 4ounces tofucubed
  • 1teaspoon sesame oil
  • 1teaspoon rice vinegar
  • 1teaspoon smoked paprika
  • 1tablespoon miso paste
  • 2cups vegetable broth
Optional Garnishes:
  • 1 green onionthinly sliced
  • 2tablespoons sesame seeds
  • 2teaspoons nori seaweed flakes
  • 1teaspoon Sriracha or chili garlic sauce
For the Yakisoba Sauce:
  1. Mix all ingredients and whisk until fully incorporated.
For the Ramen:
  1. In a large oiled pan over medium heat sauté all the vegetables. When the cabbage starts to soften add the tofu. Cook until tofu has a nice golden brown color.
  2. Then add the noodles and yakisoba sauce to the pot. Evenly coat the noodles and tofu with the yakisoba sauce.
  3. Add the sesame oil, rice vinegar, smoked paprika, miso paste and vegetable broth. Bring to a boil and then reduce heat to let simmer and bring together all the flavors.
  4. Serve hot but not too hot! You can season with green onions, sesame seeds, nori seaweed flakes, Sriracha, chili garlic sauce or your own favorite toppings!