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Ramen noodles with crispy tofu and creamy tahini sauce
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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.
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 470kcal

Equipment

  • Large skillet
  • Soup pot

Ingredients

  • 1 cup vegetable broth (sub chicken, beef, or bone broth)
  • 1/4 cup soy sauce (sub tamari or coconut aminos)
  • 2 Tbsp. tahini (such as Soom brand)
  • 1 1/2 Tbsp. rice vinegar (sub mirin)
  • 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
  • 1/4 tsp. kosher salt
  • 4 to 6 oz. shiitake mushrooms, tough stems removed (sub cremini or button mushrooms)
  • 1/2 cup chopped shallots
  • 1 bunch green onions, divided
  • 4 (3-oz.) packs dry ramen noodles (seasoning packs discarded)
  • 2 tsp. toasted sesame seeds (optional)

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 season with salt. Cook 6 to 7 minutes, turning to brown all sides, until golden. Transfer to a plate.
  • Add remaining 1 Tbsp. oil to pan, along with mushrooms. While mushrooms start cooking, roughly chop about two-thirds of the green onions (whites and greens). Add green onion and shallots to pan with mushrooms; cook until all vegetables soften (about 6 minutes total). 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 about 4 minutes). Drain, and transfer noodles to pan with vegetables. Add tofu back to pan and use a set of tongs to continuously toss until sauce thoroughly coats noodles. Finely chop remaining one third of green onions and use for garnish. Sprinkle sesame seeds overtop.

Notes

Sesame Tofu Ramen reheats well, though I suggest adding an extra splash of broth to loosen up the sauce. 
Sesame Tofu Ramen does not freeze well.

Nutrition

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