Tofu into big cubes
Toss in 1 tbs olive oil (or just oil)
1.5 tsp cornstarch
.5tsp salt
1.5 tsp black pepper
1.5 tsp white pepper
some garlic powder
0.5 sweet paprika
0.5 smoky pap
Air fryer for 15 - check and turn if necessary may need another 10
For the broth
2 tbsp soy sauce
1/2 tsp rice vinegar
1 tbsp sesame oil
1 tsp chilli oil + extra to serve
250ml plant based milk (oat / soy work well)
1 tbsp sesame paste
1 garlic clove, grated
300ml vegetable stock
Ramen noodles
For the broth 2 tbsp soy sauce 1/2 tsp rice vinegar 1 tbsp sesame oil 1 tsp chilli oil + extra to serve 250ml plant based milk (oat / soy work well) 1 tbsp sesame paste 1 garlic clove, grated 300ml vegetable stock Ramen noodles For the crispy chilli crumbled Tofoo 280g Naked Tofoo 1 tbsp soy sauce 1 tsp chilli oil 1 garlic clove, grated small knob of ginger, grated Crispy Chilli Tofoo Ramen Serves: 2 people Prep: 10 mins Cooking: 20 mins Ingredients 12/30/25, 5:56 PM Crispy Chilli Tofoo Ramen - Tofoo https://tofoo.co.uk/recipes/crispy-chilli-tofoo-ramen/ 1/2 Vegetables for topping 1 pak choi 2 spring onions Optional extra toppings: coriander, chopped peanuts, sliced red chilli, sesame seeds Step 1 Crumble the Tofoo until it resembles mince. Heat a little oil in a large frying pan. Cook the Tofoo until golden and crisp. stir in 1 tsp soy sauce, 1 tsp chilli oil and half of the garlic and ginger. Cook for another 2 minutes until fragrant and set aside. Step 2 Now make the broth. In a saucepan combine all the ingredients for the broth and allow to simmer gently for 10 minutes. Step 3 Cook the noodles according to packet instructions and cook the pan choi at the same time with the noodles and blanche the beansprouts for the last minuet of cooking. Warm the Tofoo through with a little splash of water if needed. Step 4 Assemble your ramen. Add your noodles to deep bowls, ladle over the broth, top with the crispy chilli tofoo crumble and top with the vegetables. Add the spring onions and more chilli oil to taste along with any other desired garnis