Spicy Ramen Noodle Bowl with Teriyaki Tofu, Bok Choy and Enoki Mushrooms
A spicy vegan ramen bowl with crispy Soyaki-glazed tofu, seared bok choy, tender enoki mushrooms, and a savory garlic-ginger sauce. A satisfying plant-based meal ready in about 40 minutes.
Ingredients
For the bowl:
- 1 14-ounce block extra-firm tofu pressed and cubed
- 1/2 cup Trader Joe's Soyaki or another teriyaki sauce, divided
- 2 to 3 baby bok choy halved
- 1 packet spicy ramen noodles
- 4 ounces enoki mushrooms
- 1 tablespoon sesame seeds for serving
- 2 green onions sliced
- 1 tablespoon olive oil for cooking
For the sauce:
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili flakes
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger or 1/2 teaspoon ginger powder
For the tofu marinade (optional):
- 1/2 cup spicy pickle brine optional
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
Instructions
- Mix together all the sauce ingredients in a small bowl and set aside.
- Slice bok choy in half. Heat a frying pan with olive oil on high heat. Sear bok choy until slightly browned on both sides, then add sauce and reduce heat to medium-low. Let it glaze, then remove from pan.
- Add enoki mushrooms to the same pan with leftover sauce. Cook for about 1 minute only. Remove and set aside.
- Bring a small pot of water to a boil and cook ramen noodles according to package directions.
- If using the pickle brine, marinate the pressed tofu for 20 minutes, then drain and pat dry. Toss the tofu with the cornstarch, garlic powder, and soy sauce. Sauté it in a hot pan with some of the olive oil until browned and crisp. Add 1/4 cup Soyaki and reduce the heat to low, stirring until glazed.
- Drain the ramen and toss it with half of the seasoning packet and the remaining 1/4 cup Soyaki.
- Assemble your bowl: noodles on one side, tofu, bok choy, and mushrooms on the other. Top with sesame seeds and green onions.