Marinated tofu ramen
4 pers.
45min
25min
Ingredients
- 1 block firm tofu, plain or smoked
- 1 liter of ready-to-use Pure Chicken Broth
- 300g shiitake mushrooms (or your choice of seasonal mushrooms)
- 1 or 2 bok choy cabbages, depending on size
- 400g ramen noodles, 4 tbsp Yakitori sauce
- 2 spring onions, 1 red bell pepper, thinly sliced
- Sesame seeds, vegetable oil, salt and pepper
The steps
- Cut tofu block into small cubes.
- In a bowl, mix the Yakitori sauce with the garlic and grated ginger. Add tofu cubes and marinate.
- Heat the Chicken Broth in a saucepan and keep warm.
- Heat a drizzle of vegetable oil in a wok over high heat and stir-fry the bell pepper strips and sliced shiitake mushrooms for a few minutes. When the peppers are tender, remove the vegetables from the heat.
- Add the tofu and marinade to the wok and brown for a few minutes.
- In a non-stick frying pan, brown the bok choy in a drizzle of vegetable oil. Add a small ladleful of stock and cook for 5 minutes or until tender.
- Pour the ramen noodles into a bowl of boiling water and rehydrate for the time indicated on the packet.
- Divide the ramen, tofu, mushrooms and bell pepper between four bowls.
- Carefully add half a bok choy and cover with ready-to-use Chicken Broth.
- Serve hot, sprinkled with a few pieces of spring onion and sesame seeds.
