Ramen with Crispy Smoked Tofu

Meat-free Mondays are surprisingly easier than I thought they would be. So easy, in fact, that I'm finding I'm eating meat-free most days of the week.

I wasn't a big fan of tofu at first, mostly out of ignorance (I just didn't have it growing up), but I've slowly grown to appreciate it. Smoked tofu has almost a bacony flavour to it, and by baking it until crispy, the slightly rubbery texture it usually has is almost done away with. Also, at less than $2 per brick here, it's WAY cheaper than meat, so it's a fantastic economical option for feeding a family. Give it a try, and I think you'll be pleasantly surprised.

I also drizzle my ramen with a little of my homemade mayo, which I know is a VERY polarizing topic here, much like pineapple on pizza (which I also love, sorry!). But hear me out; one of my former coworkers was born and raised in Japan (Kyoto), and she always drizzled mayo (the little fast food packets) on her instant beef ramen. I was a little weirded out at first, but she told me how mayo is very popular in Japan, and while it's usually served with yakisoba, it does see some use in other noodle dishes as well. Granted, Japanese mayo is different from western mayo, as it tastes more vinegary and often has more Umami flavour (MSG, Dashi, etc), but as my homemade mayo contains more vinegar and spices, it's a similar concept. I eventually conceded, and gave it a try, and I'm happy I did. I wouldn't eat it with every type of noodle dish, but it does add another depth of flavour and texture.

Now, I don't claim to have any skill when it comes to Japanese food, but here's my honest attempt at showing my appreciation in recreating one of my favourite ramen dishes.

Ramen with Crispy Smoked Tofu

Serves 2.

Crispy smoked tofu:

1 Package (210 g/7.5 oz) of smoked tofu (found with regular tofu in grocery stores; check the produce and deli sections), cut into cubes, rectangles, or slices (up to personal preference)

1/2 tbsp (or 7.5 ml) of oil (such as peanut, canola, or sunflower) OR soy sauce (soy sauce makes a crispier tofu)

2 tbsp (or 30 ml) of cornstarch

1/2 tsp (or 2.5 ml) of sea salt

Pinch of ground black pepper

1/2 tsp (or 2.5 ml) of garlic powder

2 bricks of ramen; you can use instant ramen (the kind in instant noodle packages), fresh ramen, rice ramen, etc - just cook according to package directions

Teriyaki-style sauce:

1 tbsp (or 15 ml) of soy sauce

2 tsp (or 10 ml) of oyster sauce, optional

1 tsp (or 5 ml) of pure sesame oil

1 tsp (or 5 ml) of mirin or cooking sake

2 tsp (or 10 ml) of honey or sugar, optional

Pinch each fresh grated ginger and minced garlic

To serve:

Mayo, such as my homemade mayo

1/4-1/2 sheet Nori (toasted seaweed used to make Sushi), snipped or sliced fine

Sesame seeds, optional

1) Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper, and set aside.

2) Toss the tofu in the oil or soy sauce, then toss in the cornstarch, salt, pepper, and garlic powder, making sure it is evenly coated. Spread out on the pan, then bake for 20-25 minutes, stirring halfway, until it is crispy and golden brown.

3) In a small saucepan, stir together the soy sauce, oyster sauce, sesame oil, mirin, honey, ginger and garlic; bring just to a boil, then remove from the heat. Meanwhile, cook the ramen according to the package directions, then strain.

4) To serve, drizzle the Teriyaki and mayo onto the ramen, then sprinkle with the Nori, sesame seeds, and finally the tofu.

#ramen #tofu #meatfree #dairyfree