Sesame Tofu Ramen

4.85 from 13 votes
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Sesame Tofu Ramen Noodles with mushrooms in creamy tahini sauce. This better-than-takeout ramen recipe comes together in 30 minutes and is completely plant-based. Ramen noodles with crispy tofu and creamy tahini sauce

Why You’ll Love this Sesame Tofu Ramen:

My love for this ramen dish may be unparalleled at this point. It’s actually pretty amazing how you can transform a $1 pack of ramen noodles to something truly transcendent. And since most of us are trying to lean into pantry items right now, why not experiment with this multifaceted noodle?

This dish truly has it all: meaty texture, savory depth, and just enough spice to ignite the taste buds. It’s also extremely versatile–use any combination of veggies or protein you have on hand. The magic really lies in the sauce, which I’ll go more into later.

For now, just know you absolutely need to add this homemade ramen recipe to your weeknight lineup.Crispy tofu in sesame sauce with ramen noodles

Recipe Ingredients and Substitutions:

In short, just about vegetable you have on hand can be added to ramen. For example, matchstick carrots, broccoli, green beans, and any type of mushrooms. In this vegan version, here’s the ingredient lineup (plus suitable substitutions) I suggest:

  • Crispy tofu: Go for extra firm (or super firm) tofu, which will yield the meatiest texture. Alternatively, you can use edamame, shrimp, or chicken.
  • Shiitake mushrooms: Perhaps the most umami-rich mushrooms in the game, shiitakes add savory depth and meaty texture. Though really, any mushroom will work here: oyster, cremini, or button mushrooms, for example.
  • Aromatics: Shallots, green onion, garlic, ginger, oh my! Use anything you have on hand to build the aromatic backbone of ramen.
  • Tahini: Perhaps the wildcard ingredient here, tahini adds rich, nutty flavor and creaminess to the sauce. In terms of brands, Soom is my go-to for its smooth texture and beautifully bitter nuances. To try any Soom products for 10% off, simply enter code ‘dishingouthealth’ at checkout!
  • Chili garlic sauce: This chameleon condiment does some heavy lifting in the sauce with its dimensional heat. Feel free to add more or less based on your desired level of spice. My favorite brand is by Hung Fong, which you can order off Amazon or purchase at most large supermarkets.
  • Rice vinegar: Many classic ramen recipes call for mirin, which is a sweet rice wine used in Japanese cooking. In this recipe, however, feel free to use rice vinegar instead.
  • Soy sauce: A must for its salty, umami-rich edge, though feel free to use tamari or coconut aminos instead.
  • Garnishes: The toppings are also limitless here, though think of terms of what will best complement the creamy sauce. I go for things that are cooling, crunchy, and/or toasty for texture and flavor contrast. For example, scallions, sesame seeds, basil or cilantro.Ingredient layout showing ramen noodles, mushrooms, aromatics, and condiments

Step-by-Step Instructions:

This vegan ramen recipes comes together in right under 30 minutes. All you need is a large skillet, and a pot big enough to boil the noodles. Here’s how to make it:

Make Crispy Tofu

Firmly press one block of tofu to remove as much moisture as possible. Next, slice it into cubes and add it to a well-oiled skillet over medium heat. (I find non-stick skillets work best for cooking tofu since it has a tendency to latch onto pans.) Cook the tofu for 6 to 7 minutes, turning to brown all sides, until golden and crisp. Season with salt, and transfer it to a plate.

Cook the Mushrooms and Onions

Next, add the shiitake mushrooms, shallots, and green onion to the same skillet. Cook for about 5 minutes, stirring often, until all of the vegetables are soft.

Prepare the Sauce

In a large glass measuring cup or bowl, combine the vegetable broth, soy sauce, tahini, rice vinegar, and chili garlic sauce; whisk well. Pour the sauce into the pan with the vegetables and cook 2 minutes, until it starts to reduce. Next, add the tofu back to the skillet and toss to combine.

Cook the Noodles

Boil the ramen noodles in a large pot of salted water for 4 to 5 minutes, until al dente. Drain, and transfer the noodles to the skillet with sauce and vegetables. Use a pair of tongs to toss everything together until well-combined.In-process images showing crispy tofu and sautéed mushrooms Side-by-side images showing how to make sesame sauce

What Noodles are Used in Ramen?

Wheat ramen noodles are light and springy, and the popular choice for ramen bowls. In terms of brands, I love Koyo packs of ramen noodles, which I either purchase from Amazon or Sprouts Market. (I just discard the seasoning packets they come with, though they’re also quite good!)

Alternatively, you can purchase fresh ramen noodles from your local Asian market or specialty foods store.

Is Ramen Good for You?

Most of the bad rap associated with ramen lies in the seasoning packets, which are very high in sodium. The noodles themselves, however, actually offer a decent amount of iron and B vitamins. If you need a gluten free version, look for noodles made from brown rice. (These will often be labeled as soba noodles.)

Lotus Foods also makes gluten free ramen noodles, which are made from brown rice and millet. Homemade ramen noodles with sesame sauce and crispy tofuShiitake mushrooms and crispy tofu in vegan ramenIf you give this sesame tofu ramen a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

Also check out my famous Spicy Ramen Noodles recipe, which is a reader (and personal) favorite!

4.85 from 13 votes

Sesame Tofu Ramen

Sesame Tofu Ramen with mushrooms in creamy tahini sauce. This better-than-takeout ramen recipe comes together in 30 minutes and is completely plant-based.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Large skillet
  • Soup pot

Ingredients  

  • 1 1/4 cup vegetable broth (sub chicken, beef, or bone broth)
  • 1/4 cup lower-sodium soy sauce (sub tamari)
  • 3 Tbsp. tahini, well-stirred (such as Soom brand)
  • 1 1/2 Tbsp. mirin (sub rice vinegar)
  • 1 Tbsp. chili garlic sauce
  • 3 Tbsp. vegetable oil, divided (olive oil, avocado oil, canola oil, etc.)
  • 1 (14-oz.) block extra-firm tofu, pressed and sliced into cubes
  • 1/2 tsp. kosher salt
  • 6 oz. shiitake mushrooms, tough stems removed (sub cremini or button mushrooms)
  • 1/2 cup chopped shallots
  • 1 bunch green onions, chopped
  • 4 (3-oz.) packs dry ramen noodles (seasoning packs discarded)
  • 2 tsp. toasted sesame seeds
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Instructions 

  • In a large measuring glass or bowl, combine vegetable broth, soy sauce, tahini, vinegar, and chili garlic sauce; stir with a whisk. Set aside. Start heating a pot of salted water over medium-high in preparation of cooking the noodles.
  • Heat 2 Tbsp. of the oil in a large skillet over medium. Once hot, add tofu and cook 8 to 10 minutes, turning to brown all sides, until golden. Season with 1/4 tsp. salt, and transfer to a plate.
  • Add remaining 1 Tbsp. oil to pan, along with mushrooms. Cook 5 minutes, until mushrooms start to soften. Add two-thirds of chopped green onion (reserve remaining for garnish) and shallots; season with remaining 1/4 tsp. salt, and cook 3 more minutes. Add sauce to pan and cook 2 minutes, until slightly thickened. Cover pan and turn off heat.
  • Once the water in your soup pot comes to a low boil, add ramen and cook according to package instructions (most need 3 to 4 minutes). Drain, and transfer noodles to pan with vegetables and sauce. Add tofu back to pan and use a set of tongs to continuously toss until sauce thoroughly coats noodles. Garnish with remaining green onion and sesame seeds.

Notes

Reheat leftovers in the microwave, or in a medium skillet over medium heat. If needed, add another splash of broth to help rehydrate the sauce. 

Nutrition

Serving: 1.5cups | Calories: 470kcal | Carbohydrates: 40g | Protein: 21g | Fat: 24g | Saturated Fat: 5g | Sodium: 920mg | Fiber: 5g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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4.85 from 13 votes (5 ratings without comment)

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Recipe Rating




17 Comments

  1. Janel says:

    3 stars
    The sauce was way too salty – I don’t think it had enough balance. I discarded it before I even added it to the dish. Instead, I used a pre-packaged sesame/ginger sauce I had in my pantry.

  2. Sarah S says:

    5 stars
    Not sure how literally every dish you make is 🔥 🔥… but you did it again with another 30min-ish meal making my Sunday that much more relaxing. We didn’t have green onion, but when I make this again, it will be included! Also the tahini was such a great add instead of the more common PB. The tahini gives the sauce a perfectly subtle nutty flavor.

  3. Hayley says:

    5 stars
    This was super delicious. The tahini was a bit of an unexpected ingredient, but it fit so well here. I liked that it was a pretty high protein vegan meal too with the tofu and noodles – it can sometimes be hard to get enough protein in a day as a vegan but I’m getting better at it.

    1. Jamie Vespa says:

      Hi Hayley–I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!

  4. Morgan says:

    This was soooo good! What kind of Ramen do you buy? My go to supermarkets didn’t have just plain noodles, they were all in the cups with the seasoning. Is that normal?

    1. Jamie Vespa says:

      Hi Morgan,
      Yes, totally normal! I just buy any of the cheap packs of ramen with the seasoning packs and just use the noodles. You can either discard the seasoning packs, or use them to flavor a soup or broth.

  5. Kyle says:

    5 stars
    My wife made this for me tonight and this dish was so good. So much flavor. I can’t wait to re make this for her.

  6. Clara A. says:

    5 stars
    Absolutely delicious! Was a hit with my family. The three of us demolished the whole thing. Am saving this recipe. It was easy to follow, all handy ingredients and a blast of flavor. Thank you!

    1. Jamie Vespa says:

      I’m so glad the recipe was a hit, Clara! Thank you for taking the time to leave a review!

  7. Marit says:

    This looks delicious! I was wondering if its possible to prep this meal by making the base and then adding the broth and noodles right before I would eat it. Would you think that would work? If so, I could take it to the office!

    1. Jamie Vespa says:

      Hi Marit, I’m sure that would work fine! I hope you enjoy it.

  8. Sara says:

    Finally made this (with a few substitutions because my pantry was not as stocked as I thought) and it was fantastic!! Will make again now that I’ve re-stocked to match the ingredient list.

    1. Jamie Vespa says:

      I’m so glad it was a hit, Sara!! Thank you for taking time to leave a review! 

    2. Susanna Flynn says:

      5 stars
      This is one of our favorites!! So easy and flavorful, and one of the only meatless dishes my husband actually requests.

  9. Rebecca says:

    5 stars
    We love this recipe!!

  10. Kelly says:

    5 stars
    Ok this recipe is insane. I never knew homemade ramen could taste this good. Added chicken instead of tofu and it was a HIT!

    1. dishingouthealth says:

      So glad you enjoyed it, Kelly!