Chris Keighley's Five Spice Tofu Ramen with Pak Choi
by Cherrypick
This recipe is the vegan version of Chris Keighley's competition-winning recipes chosen to celebrate our milestone of reaching 100K users. Chris is one of our keenest and most loyal users and has been from day one! Chris says "this recipe has kind of evolved. The wife and I love Wagamama's and used to go there a lot, but our addiction was getting expensive so I thought I would have a go at home. With a bit of experimentation, I ended up with this recipe and being doing it for a couple of years now". Well Chris, we love it, congratulations on the win and thank you for being such a loyal foodie!
Method
Based on 4 servings, adjust as needed.
Step 1
Press and dry the tofu really well in between 2 sheets of kitchen towel. Once dry, cut into thick slices and place them into a mixing bowl along with the five spice, a dash of sesame seed oil and season with salt. Mix well until coated and place into the fridge to marinate for about an hour.
Step 2
When ready to eat, add a splash of veg oil to a frying pan and turn the heat to medium-high. Once hot, add the marinated tofu stripes and fry for 2-3 minutes per side until golden. Leave to one side and keep warm.
Step 3
To make the broth, pour the vegetable stock, mirin, miso and sriracha (if using) into a saucepan and bring to a boil.
Step 4
Slice the peppers and prepare the pak choi.
Step 5
Heat a frying pan on a medium-high heat and add another splash of sesame oil. Fry the pak choi until lightly coloured then remove from the pan (2-3 minutes). Into the same frying pan, add a final splash of sesame seed oil turn the heat to high and add the sliced peppers. Cook for 3-4 minutes, adding light soy at the end and reheat the pak choi. Add the noodles to the simmering broth for 2 minutes.
Step 6
Place the pieces of tofu into serving bowls. Add the stir-fried peppers, pak choi and noodles from the broth. Pour the broth over the ramen and finally add chopped spring onions and chillis to garnish. What a cracker! 💥
- Ingredients
- Based on 4 servings
-
600g Medium Noodles 2x Sainsbury's Medium Noodles Quick To Cook x2 300g -
2 tbsp Mirin 1x Sainsbury's Mirin, Inspired to Cook 150ml -
2 Tofu, cut into 1.5cm slices 1x The Tofoo Co. Naked Organic Tofu 280g -
2 Red Pepper, or any colour 2x Sainsbury's Red Pepper -
200g Pak Choi, cut in half 1x Sainsbury's Pak Choi 200g -
2.5 tbsp White Miso 1x Miso Tasty Organic White Miso 110g
-
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Red Chillis, sliced 1x Sainsbury's Red Chillies 65g -
3 tbsp Light Soy 1x Sainsbury's Light Soy Sauce 150ml -
2 tsp Chinese 5 Spice 1x Sainsbury's Chinese 5 Spice -
1.5 litre Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
1 tbsp Toasted Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
4 Spring Onion, sliced 1x Sainsbury's Spring Onions Bunch 100g -
2 tsp Sriracha 1x Flying Goose Sriracha Hot Chilli Sauce 455ml