Soy-Ginger Tofu Noodle Bowl with Crispy Edges
Ingredients
- 14 ozfirm tofu
- 8 ozdried ramen or wheat noodles
- 3 cupvegetable broth
- 3 tablespoonsoy sauce
- 1 tablespoonfresh ginger
- 3 clovesgarlic
- 2 tablespoonsesame oil
- 1 tablespoonwhite miso paste
- 3 wholescallions
- 1 tablespoonsesame seeds
Prep
- 01
Mince 1 tablespoon fresh ginger and 3 cloves garlic.
- 02
Slice 3 scallions into thin rounds.
Method
- 01
Press tofu between paper towels under a heavy weight for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 02
Heat 1 tablespoon sesame oil in a large skillet or shallow pot over medium-high heat. Working in batches, sear tofu cubes for 2–3 minutes per side until golden brown and crispy. Transfer to a plate.
- 03
Add remaining 1 tablespoon sesame oil to the pan. Stir in minced ginger and minced garlic, cook for 30 seconds until fragrant.
- 04
Pour in vegetable broth and bring to a gentle boil. Add noodles and cook according to package directions, about 3–4 minutes.
- 05
Whisk miso paste into a small bowl with 2 tablespoons warm broth, then stir the mixture back into the pot. Stir in soy sauce.
- 06
Return crispy tofu to the pan and simmer for 1–2 minutes until heated through. Taste and adjust seasoning.
- 07
Divide between bowls, top with sliced scallions and sesame seeds, and serve immediately.
Spice Tips
For a kick, add 1/2 teaspoon chili oil or a pinch of white pepper to the broth. A splash of rice vinegar adds brightness; a drizzle of extra sesame oil on top makes it richer.