Chaos Pickle Ramen Bowls Tofu (Printable Version)
Chewy noodles, crispy tofu, and pickled veggies in one vibrant and tangy bowl. Vegan and dairy-free fusion.
# The Ingredients You'll Need:
→ Tofu
01 - 14 ounces firm tofu, pressed and cubed
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 2 tablespoons vegetable oil
→ Broth
05 - 5 cups low-sodium vegetable broth
06 - 2 tablespoons white miso paste
07 - 2 tablespoons soy sauce or tamari
08 - 1 tablespoon rice vinegar
09 - 1 tablespoon toasted sesame oil
10 - 1 tablespoon grated ginger
11 - 2 cloves garlic, minced
12 - 1 teaspoon chili paste, optional
→ Ramen and Pickles
13 - 10.5 ounces ramen noodles, fresh or dried
14 - 3.5 ounces pickled cucumber, thinly sliced
15 - 3.5 ounces pickled red onion, thinly sliced
16 - 2.8 ounces vegan kimchi, chopped
17 - 1.75 ounces pickled radish, thinly sliced
18 - 1 medium carrot, julienned
19 - 2 scallions, finely sliced
20 - 1 tablespoon toasted sesame seeds
→ Optional Garnishes
21 - Fresh cilantro leaves
22 - Nori strips
23 - Lime wedges
# Step-by-Step Instructions:
01 - Toss tofu cubes with cornstarch and salt until evenly coated. Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry tofu, turning occasionally, until all sides are golden and crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate.
02 - In a large pot, heat toasted sesame oil over medium heat. Add ginger and minced garlic, sauté for 1 to 2 minutes until aromatic. Stir in vegetable broth, miso paste, soy sauce or tamari, rice vinegar, and chili paste if using. Bring to a gentle simmer and cook for 5 minutes. Taste and adjust seasoning as desired.
03 - Boil ramen noodles in a separate pot according to package directions until just tender. Drain well and divide noodles among four serving bowls.
04 - Ladle hot broth over the prepared noodles in each bowl. Top with crispy tofu, an assortment of pickled cucumber, pickled red onion, kimchi, pickled radish, julienned carrot, and sliced scallions.
05 - Sprinkle each bowl with toasted sesame seeds and, if desired, garnish with fresh cilantro, nori strips, and lime wedges. Serve immediately.
# Additional Tips::
01 -
- Uses common pantry and fridge staples
- Quick enough for busy weeknights
- Flexible with any pickled vegetables or noodles
- Vegan and dairy free but incredibly satisfying
02 -
- Completely plant based and can be gluten free
- Naturally high in protein and probiotics
- Makes delicious leftovers when reheated gently
03 -
- Always press tofu for at least fifteen minutes for maximum crunch
- Do not skip sautéing ginger and garlic for flavor depth
- Use the best pickles you can find as they truly make each bowl sing