Fried Tofu And Ramen Soup Recipes

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FRIED TOFU AND RAMEN SOUP



Fried Tofu and Ramen Soup image

This is a triple soy bonanza. If you have an Asian market near you, get some freshly made tofu. It's wonderful. Sneak around the produce department while you're there and see if you can pick up some soy bean sprouts--much tastier than mung bean sprouts. I use vegetable oil because it's soy bean oil; hence the thriple soy bonanza. Soy products have a lot of health benefits, but you are not sacrificing taste, believe me. This way of fixing ramen noodles will change your attitude towards this lowly soup. I think you'll also agree that stir-frying the vegetables before adding to the soup improves their taste and texture.

Provided by Mary Leverington

Categories     Soy/Tofu

Time 20m

Yield 1 serving(s)

Number Of Ingredients 11

1 package chicken-flavored ramen noodles
2 cups water
2 tablespoons vegetable oil
3 slices tofu, 1/4 inch thick
2 cups soy bean sprouts or 2 cups mung bean sprouts
1/2 small zucchini, thinly sliced
2 green onions, sliced
1/2 cup sweet green pea pods
flour
seasoning salt
sesame oil

Steps:

  • Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
  • Dredge them in flour.
  • Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
  • Fry tofu until nicely browned on both sides.
  • Tap a small amount of seasoning salt (I like Lawrey's) on tofu as it fries.
  • When done, remove to paper toweling.
  • Prepare ramen noodles in water according to package instructions.
  • Add the seasoning packet.
  • Add a little more oil to fry pan and stir fry bean sprouts.
  • Place in the bottom of a large soup bowl.
  • Place ramen and broth on top of sprouts.
  • Stir fry remaining vegetables and place them on the noodles.
  • Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.

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Top Asked Questions

How to cook tofu Ramen?
For a speedier tofu ramen, you can 100% use firm or extra firm tofu and simply cut it into smaller, spoon-sized cubes to add to each ramen bowl. Add to hot broth for a few minutes until cooked through, then add toppings. Drain water from tofu package.
How to cook Chinese noodles with tofu?
Adding noodles, tofu, and greens: Add noodles and let them stay in the boiling broth for about a minute. Add bok choy greens and pepper. Simmer until the noodles get cooked. Finally, add tofu cubes and vinegar. Mix and cook for a minute. Garnish with spring onion and enjoy.
How to cook ramen noodles with mushrooms?
For the bowls, heat a pot of water to boil for ramen noodles, 4 to 5 quarts of water. Heat a large skillet over medium-high heat with oil, 2 turns of the pan. Add the mushrooms and brown them well until crispy at edges.
How to cook tofu with soy sauce?
Whisk up the soy, cornstarch and oil, add the tofu and toss to coat lightly. Season with white pepper and arrange in single layer on baking sheet and bake 25 to 30 minutes to crisp. Remove and reserve.

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