Sichuan Tofu Miso Ramen
Serves 410 mins prep20 mins cook
A creamy, fragrant ramen-style broth with miso paste, peanut butter, and coconut milk, complemented by sticky Sichuan tofu, spring onions, red chillis, and toasted sesame seeds. This dish is ready in 30 minutes and perfect for the colder days ahead.
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What you need
Instructions
1: Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant. 2: Mix the vegetable stock with the miso + peanut butter, then add with the coconut milk. 3: Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice. 4: To make the tofu glaze, mix 1tbsp sichuan pepper, the garlic powder, 1tbsp soy sauce, 1tsp miso & peanut butter. Add a splash of water to loosen. 5: Cut the tofu into 1cm thick slices, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well. 6: Cook the noodles, slice spring onion & toast sesame seeds. 7: Bowl up - noodles, broth, tofu, garnishes & enjoy!View original recipe