I am nearing the close of my third year of college, and I only just cooked ramen for the first time.
I don't know how I've avoided this dorm room staple this long. It wouldn't be enough to just plop the brick of noodles in a pot of boiling water. No, this ramen has been fancified. (P.S. I made that word up).
When acting as the blank white canvas for a deep and rich paint of teriyaki sauce, tofu tastes right.
Some people say that when served plain, tofu tastes like nothing. That's a pretty harsh judgment, in my opinion. Sure, it soaks up pretty much anything you douse it with, but on its own tofu has a clean and subtly nutty flavor.
Still, a little sweet teriyaki sauce can't hurt.
Some time in the oven and these lovely little bricks turn into something special. Soft and succulent on the inside, with a nice crust on the outside.
Ramen may soon become a weekly staple for this college student after all (or at least present a nice alternative to the beloved PB&J).
Oven Roasted Teriyaki Tofu (Fancified Ramen)
Yields: 4 servings
1 package of extra firm tofu
1/2 cup teriyaki sauce
2 packages of ramen noodles
1 bag of frozen stir fry vegetables
toasted sesame seeds
Preheat oven to 400 deg. F.
Slice tofu into cubes or sticks (I made 2"x1" sticks). Drain tofu on paper towels. Use an additional paper towel to pat down top of tofu until sticks/cubes are still wet, but not dripping.
Using a brush, brush teriyaki sauce lightly over all sides of tofu cubes. Transfer cubes to a pan sprayed with cooking spray. Brush teriyaki sauce over the remaining "unpainted" side.
Bake in an oven at 400 deg. F. for 20 minutes. After 20 minutes, turn tofu slices over and bake for an additional 15 to 20 minutes.
In the meantime, prepare ramen noodles according to package but without seasoning packet. Prepare vegetables according to package.
Top noodles and veggies with additional teriyaki sauce if desired, and tofu slices. Sprinkle with toasted sesame seeds and salt.
I have been in college for four years and I haven't eaten ramen once. However, THIS ramen looks absolutely delicious and worth my time for sure.ReplyDelete
I couldn't agree with you more about tofu. I have really come to love it in its natural form and I truly appreciate its sponge-like tendencies when it comes to flavor!
I've made makeshift lo mein with Ramen a few times, with veggies and salmon.. I've never done anything with tofu before - it sort of intimidates me, actually, because it really can be flavorless compared to the rest of the dish in some cases. Roasted sounds like it'd be a perfect way to make it!ReplyDelete
I've only roasted tofu once, I think--I don't know why I don't make it that way more often! This looks absolutely delicious and the finished dish is so vibrant with all the veggies. Your version of ramen looks MUCH better than the one I remember. ;)ReplyDelete
Haha, thanks! I do love colorful food!ReplyDelete
Yes, I was surprised with how well it turned out since it wasn't very difficult to make at all!ReplyDelete
Mmmm, yes. Nature's sponge, haha.ReplyDelete
I haven't made ramen in ages. You should check out David Chang's Momofuku sometime - he makes a terrific broth for his ramen. And tofu can be delicious - yours looks spectacular. Good recipe - thanks.ReplyDelete
I have to admit - I've never had tofu before, but this does make it look really good!!ReplyDelete
Oooh, you should definitely try it! Prepared the right way, tofu can be absolutely delicious :)ReplyDelete
Thanks for the tip! I will look into it.ReplyDelete
i never made ramen noddles in college. i had suite mates and friends who made it all the time when cafeteria food was nasty but i never indulged.ReplyDelete
Haha, yeah, this was the first time I had actually made ramen, and I am at the end of my third year in college!ReplyDelete
thanks for sharing.ReplyDelete