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Ramen noodles with crispy tofu and creamy tahini sauce

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 25 minutes
Total Time 35 minutes
Servings 4
Calories 470kcal


  • Large skillet
  • Soup pot


  • 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


  • 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.


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. 


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