Tofu

Perfect tofu is easy to make when you know the right technique. On this episode, you’ll learn about the different types of tofu, as well as exactly how to prepare extra firm tofu for an unconventional riff on classic New Orleans yakamein. This spicy ramen bowl features seared tofu and all the vegetables in a savory and spicy broth. Additional tips and explanation demonstrate how to make this dish come together in 30 minutes.

The recipe

Tofu and Vegetable Yakamein

Ingredients:

1 block extra firm tofu
Assorted vegetables, chopped small or thinly sliced (such as bell pepper, carrots, mushrooms, fresh baby corn, peas, asparagus, and broccoli)
2 tablespoons sesame oil, more as needed
4 shallots, thinly sliced
4 cloves of garlic, minced
1 inch fresh ginger, minced
1 jalapeño, seeded and finely chopped
1/2 tsp Chinese five spice powder
1 tsp black pepper
1/4 cup soy sauce
2 Tbl black vinegar (substitute rice vinegar if black is unavailable)
2 Tbl fish sauce
3 Tbl honey
2 Tbl chili paste
2 Tbl water
2 squares ramen noodles

Approximately 1-2 cups of heated low sodium broth (chicken, beef, or vegetable) OR water

Garnish: Lime juice, Louisiana hot sauce, soft boiled egg, toasted peanuts, sesame seeds, green onions, and chopped cilantro

Action

1. Prep extra firm tofu: Drain block and wrap in paper towels or a clean kitchen towel. Place a cast iron skillet (or similarly heavy, flat-based item) on top to press out water. Let sit 20-30 minutes. Remove towel. Cut into small cubes and season lightly with salt and pepper. Set aside.
2. Make sauce: Whisk soy sauce, fish sauce, honey, chili paste, 2 Tbl water, five spice powder, and black pepper in a small bowl. Set aside.
3. Heat stock or water in a separate pot just to boiling. Keep warm.
4. Heat sesame oil in a large non-stick skillet over medium-high heat. When the oil begins to shimmer, add tofu cubes and let cook, undisturbed, approximately 5 minutes. When a golden crust has formed, flip tofu pieces and continue cooking, tossing as needed until all sides are lightly browned. Remove from pan and set aside.
5. Reduce heat to medium. If pan looks dry, add an additional tablespoon of sesame oil. Add the shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the garlic, ginger, and jalapeño and continue to cook stirring often, 3-5 minutes.
6. Add vegetables and stir to coat with aromatics and oil. Cook just until vegetable are warmed through, but still firm, 3-5 minutes.
7. Return tofu to pan and stir with vegetables.
8. Pour in soy sauce mixture. Bring to a boil over medium-high heat. When mixture is boiling, place ramen squares in pan. Pour warm stock or water over ramen until liquid reaches halfway up the sides of the ramen. It is not necessary to submerge the ramen.
9. Allow liquid to boil for several minutes, flipping the ramen and separating the ramen strands with a spoon as it cooks. The dish is ready when ramen is cooked through, about 5 minutes. Toss to incorporate the vegetables with ramen.
10. Garnish with cilantro, lime juice, green onions, and Louisiana hot sauce. Other garnishes can be added as desired. Serve.