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- 14 oz firm tofu, pressed and cubed - 3 tablespoons sesame oil - 2 tablespoons soy sauce - 1 tablespoon sriracha (adjust to taste) - 4 cups vegetable broth - 4 oz ramen noodles - 1 cup broccoli florets - 1 cup sliced bell peppers (use a mix of colors) - 2 green onions, sliced - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 2 teaspoons sesame seeds - Fresh cilantro for garnish - Salt and pepper to taste Fresh ingredients make a huge difference. Always choose firm tofu for a nice texture. Look for bright, crisp vegetables. Your broccoli should be deep green, and bell peppers should be firm. Check the garlic for dryness. Fresh garlic gives the best flavor. Use high-quality soy sauce for richer taste. You can swap tofu for tempeh or chicken. Try using whole grain ramen noodles for added fiber. If you want more spice, add chili flakes or extra sriracha. Use different vegetables like carrots or snap peas for variety. Don’t have cilantro? You can use parsley or basil instead. Adjust the recipe to your taste! Start by pressing the tofu to remove extra water. This step is key for a nice texture. Once pressed, cut the tofu into small cubes. Aim for about 1-inch pieces for even cooking. Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Add the cubed tofu and cook it for 8-10 minutes. You want the tofu to turn golden brown on all sides. Once crispy, stir in the soy sauce and sriracha. Cook for 2-3 more minutes. This adds great flavor. After that, take the tofu out of the skillet and set it aside. In the same skillet, add the remaining 2 tablespoons of sesame oil. Throw in minced garlic and grated ginger. Sauté these for about 30 seconds, just until you smell their aroma. Next, pour in 4 cups of vegetable broth and bring it to a simmer. Add 1 cup of broccoli florets and 1 cup of sliced bell peppers. Cook for 3-5 minutes. The vegetables should be tender but still bright. While the broth simmers, cook 4 oz of ramen noodles in another pot. Follow the package instructions for the best results. Drain the noodles and set them aside. Once the broth is ready, add the cooked noodles and the crispy tofu to the broth. Stir well to combine everything. Taste the broth and adjust with salt, pepper, and more sriracha if you want more heat. Serve hot, finishing with green onions, sesame seeds, and fresh cilantro on top. To make the tofu crispy, start with firm tofu. Press it to remove water. This helps it fry better. Cut the tofu into cubes after pressing. Heat sesame oil in a skillet over medium heat. Add the tofu cubes and let them cook without stirring for a few minutes. This browns the tofu nicely. Flip the cubes to brown all sides. Cook for about 8-10 minutes total. When golden, add soy sauce and sriracha. This adds flavor and keeps them crispy. If you like spice, add more sriracha. Start with one tablespoon. Taste the broth after adding it. You can always add more if needed. For milder spice, use less sriracha. You can also use sweet chili sauce instead. This adds flavor without too much heat. Try adding a dash of chili flakes for more heat or a hint of smokiness. This recipe is already vegan, but you can customize it. Use tamari instead of soy sauce for a gluten-free option. Swap the vegetable broth for homemade broth for more flavor. You can add more vegetables, like mushrooms or spinach, to boost nutrition. Fresh herbs like basil or mint can add a unique twist. Enjoy experimenting with different flavors! {{image_2}} You can boost flavor and nutrition by adding more vegetables. Try adding carrots, snap peas, or baby bok choy. These veggies cook quickly and add a lovely crunch. You can also toss in mushrooms for a savory taste. Just remember to adjust cooking times based on the vegetable you choose. For instance, add softer veggies like spinach at the end to keep them fresh. Ramen noodles are great, but other noodles work well too. You can use soba noodles for a nutty flavor. Rice noodles are a gluten-free option that cooks fast. Even whole wheat noodles can add a hearty touch to your dish. Just ensure to follow the cooking time on the package to keep your noodles al dente. Tofu is a fantastic choice, but you can easily swap it out. For a meaty flavor, try chicken or shrimp. These proteins cook quickly and add a different texture. If you want a plant-based option but don’t have tofu, chickpeas work well too. They add protein and a nice bite to your ramen. To store leftovers, let the ramen cool to room temperature. Place it in an airtight container. This keeps the flavors fresh and prevents spills. You can store it in the fridge for up to three days. If you notice the noodles becoming soggy, it’s best to separate them from the broth. When you’re ready to eat, reheat the ramen on the stove. Pour the ramen into a pot over medium heat. Add a splash of water or broth to keep it from drying out. Stir gently and heat until warm. You can also use a microwave if you prefer. Just heat it in short bursts, stirring in between, until hot. You can freeze Spicy Sesame Tofu Ramen, but it’s best to freeze the broth and tofu separately from the noodles. Use freezer-safe containers for the broth and tofu. They can last up to three months in the freezer. When ready to eat, thaw them overnight in the fridge. Cook fresh noodles to serve with the reheated broth and tofu. This keeps the dish fresh and tasty! Spicy sesame tofu ramen is a tasty noodle dish. It combines soft tofu and fresh veggies in a savory broth. The broth uses vegetable stock, garlic, and ginger for depth. You can customize the spice with sriracha. This dish is great for lunch or dinner. Yes, you can make this dish gluten-free. Use gluten-free ramen noodles instead of regular ones. Also, choose a gluten-free soy sauce. These swaps keep the flavors while meeting gluten-free needs. To make a richer broth, add extra ingredients. You can mix in miso paste for umami. A splash of coconut milk adds creaminess. You can also use a homemade broth for more depth. Let the broth simmer longer to enhance the flavors. This ramen pairs well with many sides. You can serve it with a side salad for freshness. Edamame is another great option for protein. You could also add pickled vegetables for a tangy crunch. This blog post covered how to make Spicy Sesame Tofu Ramen. We explored the key ingredients, tips for freshness, and alternatives to fit your taste. I shared clear steps on preparing and cooking tofu, simmering broth, and making the perfect noodle mix. Remember, you can customize this dish by adding different veggies or proteins. Store leftovers properly to enjoy your meal later. Feel free to revisit the FAQs for extra guidance. Now, go ahead and enjoy creating your tasty ramen!

Spicy Sesame Tofu Ramen

Savor the bold flavors of Spicy Sesame Tofu Ramen with this quick and easy recipe! Packed with crispy tofu, vibrant veggies, and a rich, spicy broth, this dish will warm you up in no time. Perfect for a weeknight dinner, it’s both satisfying and nutritious. Want to impress your taste buds? Click through to discover the full recipe and make your own delicious bowl of ramen today!
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Ingredients
  

14 oz firm tofu, pressed and cubed

3 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon sriracha (adjust to taste)

4 cups vegetable broth

4 oz ramen noodles

1 cup broccoli florets

1 cup sliced bell peppers (use a mix of colors)

2 green onions, sliced

2 cloves garlic, minced

1 tablespoon ginger, grated

2 teaspoons sesame seeds

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

Begin by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into cubes.

    In a large skillet, heat 1 tablespoon of sesame oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes.

      Once the tofu is crispy, stir in the soy sauce and sriracha, cooking for an additional 2-3 minutes. Remove the tofu from the skillet and set aside.

        In the same skillet, add the remaining 2 tablespoons of sesame oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

          Pour in the vegetable broth and bring to a simmer. Add broccoli florets and sliced bell peppers, cooking for about 3-5 minutes until vegetables are tender.

            Meanwhile, in another pot, cook the ramen noodles according to package instructions. Drain and set aside.

              Once the broth has simmered with the vegetables, add the cooked ramen noodles and the sautéed tofu to the broth. Stir well to combine and heat through.

                Taste the broth and add salt, pepper, and additional sriracha as needed for spice.

                  Serve hot, garnished with sliced green onions, sesame seeds, and fresh cilantro.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4