Sesame-Ginger Tofu Noodle Bowls
Ingredients
- 14 ouncesfirm tofu (pressed)
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 1 tablespoonginger
- 2 clovesgarlic
- 2 tablespoonvegetable oil
- 8 ouncesramen noodles
- 4 ouncesbaby bok choy
- 2 mediumcarrots
- 2 stalkgreen onion
- 1 tablespoonsesame seeds
Prep
- 01
Press 14 ounces firm tofu between paper towels under a weight for 15–20 minutes to remove excess moisture, then cut into 1-inch cubes.
- 02
Mince 1 tablespoon fresh ginger and 2 cloves garlic.
- 03
Shred 2 medium carrots on a box grater or julienne with a knife.
- 04
Chop 4 ounces baby bok choy into bite-sized pieces.
- 05
Slice 2 green onions on the bias for garnish.
Method
- 01
Bring a large pot of water to a boil and add ramen noodles, cooking until tender, about 3–4 minutes. Drain and set aside.
- 02
While the water heats, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the pressed tofu cubes and cook until golden on all sides, about 8–10 minutes total, stirring occasionally.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic.
- 04
Add the bok choy and shredded carrots to the skillet with the tofu and stir-fry for 2–3 minutes until vegetables are tender-crisp.
- 05
Pour the sauce over the tofu and vegetables and toss gently to coat, cooking for 1 minute more.
- 06
Divide cooked noodles between two bowls and top with the tofu and vegetable mixture. Garnish with sliced green onion and sesame seeds.
Spice Tips
For gentle heat, add a pinch of white pepper or red pepper flakes when you add the sauce. A squeeze of fresh lime juice brightens the finish. Increase the ginger to 1½ tablespoons if you love a warming, spicy kick.
Press the tofu thoroughly for a firmer texture and better browning. You can swap ramen for any quick-cooking noodles (soba, wheat noodles, or angel hair pasta all work well). Leftovers keep 3 days refrigerated.