Hot And Sour Ramen With Tofu Shiitakes And Spinach Recipes

HOT AND SOUR RAMEN WITH TOFU, SHIITAKES, AND SPINACH

Hot and Sour Ramen With Tofu, Shiitakes, and Spinach image

Make and share this Hot and Sour Ramen With Tofu, Shiitakes, and Spinach recipe from Food.com.

Provided by Boo Chef in West Te

Categories Asian

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) package extra firm tofu, cut into 1-inch cubes
8 teaspoons soy sauce
2 tablespoons vegetable oil
8 ounces shiitake mushrooms, sliced thin
2 teaspoons Asian chili sauce
3 garlic cloves, minced
1 tablespoon grated fresh ginger
3 1/2 cups low sodium chicken broth or 3 1/2 cups vegetable broth
4 (3 ounce) packages ramen noodles, seasoning packets discarded
3 tablespoons cider vinegar
2 teaspoons sugar
1 (6 ounce) bag Baby Spinach

Steps:

While the tofu browns, slice the shiitakes. While the shiitakes brown, prep the garlic and ginger.
SAUTÉ TOFU: Pat tofu dry with paper towels and toss with 2 teaspoons of soy sauce. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lightly brown tofu on several sides, about 5 minutes total. Transfer tofu to clean bowl.
SAUTÉ MUSHROOMS AND AROMATICS: Add remaining tablespoon oil to skillet and return to medium-high heat until shimmering. Add mushrooms and cook until browned, about 4 minutes. Stir in chili sauce, garlic, and ginger and cook until fragrant, about 30 seconds.
SIMMER RAMEN: Stir in broth. Break bricks of ramen into small hunks and add to skillet. Bring to simmer and cook, tossing ramen constantly with tongs to separate, until ramen is just tender but there is still liquid in pan, about 2 minutes.
. THICKEN SAUCE AND FINISH: Stir in remaining 2 tablespoons soy sauce, vinegar, and sugar. Stir in spinach, one handful at a time, until spinach is wilted and sauce is thickened. Stir in tofu and serve.

Nutrition Facts : Calories 585.3, Fat 26, SaturatedFat 8.6, Sodium 2516.7, Carbohydrate 67.4, Fiber 5.4, Sugar 6.1, Protein 25.2

ROASTED TOFU WITH SHIITAKE, SOY, AND GINGER OVER BABY SPINACH

Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach image

Provided by Melissa Clark

Categories Garlic Leafy Green Mushroom Soy Vegetable Roast Vegetarian Quick & Easy

Yield Makes 2 to 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons soy sauce
6 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
2 1/2 tablespoons honey
2 1/2 tablespoons minced gingerroot
2 cloves garlic, minced
3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)
1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick
1 quart baby spinach leaves

Steps:

1. Preheat the oven to 375°F.
2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.
3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.
4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.
5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

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