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Crispy Tofu Ramen
Golden pan-fried tofu tops a sesame-soy broth and tender noodles. The texture contrast is everything.
Crunch breaks quiet broth—Crisp shell holds tender center—Contrast meets the slurp
Ingredients
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 block extra-firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup cornstarch (for coating tofu)
- 4 portions ramen noodles (seasoning packets discarded)
- 2 scallions, thinly sliced
- 2 tablespoons sesame seeds
- Kosher salt and black pepper, to taste
Preparation
- Pat tofu dry and cut into cubes. Toss gently with cornstarch, shaking off excess.
- Heat a generous slick of neutral oil in a skillet over medium-high heat. Pan-fry tofu cubes until all sides are golden and crisp. Season lightly with salt.
- Meanwhile, in a pot, bring vegetable broth to a simmer. Stir in soy sauce and sesame oil.
- Cook ramen noodles according to package instructions; drain well.
- To assemble, divide noodles among bowls. Ladle hot sesame-soy broth over noodles, then top with crispy tofu.
- Finish with scallions, sesame seeds, and your choice of toppings: avocado, pickled ginger, corn, radish, chili oil, crispy garlic, and cilantro.