Healthy Vegetarian Ramen Recipe With Crunchy Roasted Tofu ~ Cheoff Geoff

Cut the extra firm tofu into one-inch cubes.

In a bowl, mix 3 tablespoons of cornstarch with salt, celery salt, garlic salt, chili, and nutmeg.

Add 2 tablespoons of soy sauce and vegetable oil to the bowl and coat the tofu.

Spread the tofu on a baking sheet and roast in the oven at 425 degrees for about 20 minutes.

In a pot, heat sesame oil and add finely chopped white onion, garlic, and ginger, seasoning with salt and pepper.

Add miso paste and a bit of chili paste (Thai curry paste) to the pot.

Pour in 2 tablespoons of mirin, 2 tablespoons of soy sauce, and 1 tablespoon of brown sugar, whisking to combine.

Add 1 liter of vegetable stock and a touch of water, then bring to a boil and simmer for 10-15 minutes.

Prepare vegetables by cutting yellow pepper, carrot, red pepper, chili pepper, and baby bok choy into thin slices without blanching.

Equipment Needed

Spice Level:

Dietary