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Spicy Ramen Noodle Bowl with Teriyaki Tofu, Bok Choy and Enoki Mushrooms

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes

Ingredients
  

For the bowl:

  • 1 block extra firm tofu pressed and cubed
  • Teriyaki sauce
  • 2-3 baby bok choy halved
  • 1 packet spicy ramen noodles
  • 1 package enoki mushrooms
  • Sesame seeds
  • Green onion sliced
  • Olive oil for cooking

For the sauce:

  • Rice wine vinegar
  • Sesame oil
  • Red chili flakes
  • Maple syrup
  • Soy sauce
  • Minced garlic
  • Minced ginger or ginger powder

For the tofu marinade (optional):

  • Spicy pickle brine
  • Cornstarch
  • Garlic powder
  • 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.
  • Cube tofu and saute in a hot pan with oil, cornstarch, garlic powder, and soy sauce until browned and crispy. Add teriyaki sauce and reduce heat to low to glaze.
  • Drain ramen and toss with half the seasoning packet and half teriyaki sauce.
  • Assemble your bowl: noodles on one side, tofu, bok choy, and mushrooms on the other. Top with sesame seeds and green onions.