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Glazed Chili Tofu Ramen
Crispy tofu coated in sweet chili glaze over a simple soy broth—fiery and crowd-pleasing.
Sweet clings to the heat—Tofu shell cracks like sugar—Underneath, soft peace
Ingredients
- 1 block extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons sweet chili sauce (plus extra for drizzling, if desired)
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 4 cups vegetable or light chicken broth
- 4 portions ramen noodles (seasoning packets discarded)
- 2 scallions, thinly sliced
- 1 teaspoon chili flakes (plus more for garnish)
- Kosher salt and black pepper, to taste
Preparation
- Pat tofu dry and cut into cubes. Pan-fry in a generous slick of neutral oil over medium-high heat until golden and crispy on all sides. Season lightly with salt.
- Remove tofu from heat and toss gently with sweet chili sauce and soy sauce to coat.
- Meanwhile, bring broth to a simmer and stir in sesame oil. Adjust seasoning with salt and pepper.
- Cook ramen noodles according to package instructions; drain well.
- To serve, divide noodles among bowls, ladle hot broth over, and top with glazed tofu, scallions, and a sprinkle of chili flakes.
- Finish with your choice of toppings: sliced cucumber, bean sprouts, crushed peanuts, lime wedges, Thai basil, pickled red onion, and chili crisp.