Ramen with Crispy Tofu

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The perfect warming mid-week dinner from plant-based food blogger, Happy Skin Kitchen.

Serves 2



For the broth: 

  • 1 tbsp toasted sesame seed oil 
  • 2 shallots - finely chopped 
  • 2 garlic cloves - crushed 
  • A thumb size piece of ginger - grated 
  • 125g shiitake mushrooms 
  • 2 tbsp brown rice miso paste 
  • 1 tbsp runny tahini 
  • 800ml veggie stock
  • 200ml Califia Farms Unsweetened Oat Drink 

For the tofu: 

  • 200g firm tofu - chopped into cubes
  • 2 tbsp of toasted sesame seeds oil 
  • Cornstarch to coat the tofu 
  • A drizzle of soy sauce 

For the rest of the ramen: 

  • 200g ramen noodles 
  • 125g shiitake mushrooms 
  • Handful of tenderstem broccoli or other greens you like 

Other toppings: 

  • Sliced spring onions 
  • Cooked edamame beans 
  • Chopped red chilli 


Start by making the broth. Add the oil to a large pan. Once hot add in the chopped shallots. Cook for 5 minutes until they start to caramelise. Add in sliced shiitake mushrooms and cook for 10 more minutes. Add in the crushed garlic and ginger and cook for 2 more minutes. Transfer the mushroom mixture to a blender together with the veggie stock, Califia Unsweetened Oat drink and tahini. Blend everything until smooth. Transfer the a large pan and put on a simmer. 

Coat the tofu in some cornstarch. Add 2 tbsp of sesame seed oil to a large pan and once hot add in the tofu and cook for a total of 15-20 minutes until really crispy on all sides. 

In the meantime, in a separate pan, add a a drizzle of oil and cook the shiitake mushrooms and tenderstem broccoli for 5-8 minutes. 

Add the noodles to the broth and cook on a medium heat until the noodles are soft. Serve with the stir fried vegetables and crispy tofu. Add the toppings of your choice and enjoy!