Waitrose and Partners
Spicy sesame ramen with chargrilled tofu, pak choi & beansprouts

Spicy sesame ramen with chargrilled tofu, pak choi & beansprouts

The kind of speedy, flavour-packed soup your body craves in cold weather. 

5 out of 5 stars(1) Rate this recipe
VeganVegetarianHigh protein2 of your 5 a day5 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Ingredients

  • 1 L vegetable stock, made with 2 stock pots
  • 280g pack The Tofoo Co Naked Tofu
  • 1 tbsp vegetable oil
  • 250g ramen
  • 250g pack green pak choi, halved or quartered if large
  • 300g pack beansprouts
  • 2 tbsp Cooks’ Ingredients Tahini
  • 2 tbsp crispy chilli oil, plus extra to serve
  • 1 bunch/es salad onions, finely sliced

Method

  1. Warm the stock in a large pan over a medium heat, then leave to simmer. Preheat a griddle pan on a high heat. Cut the tofu into 16 slices, then toss in the vegetable oil. Once the pan is hot, cook the tofu in 2 batches for 2-3 minutes each side, until bar-marked. Set aside.

  2. Cook the noodles in boiling water in a large saucepan according to pack instructions. Add the pak choi and beansprouts for the final 2 minutes, making sure the beansprouts are hot through, then drain. Divide the noodles, pak choi, beansprouts and tofu between 4 bowls.

  3. Add the tahini and chill oil to the hot stock, whisking until combined. Ladle the spicy broth into 4 bowls. Top with the sliced salad onions and a drizzle more crispy chilli oil, then serve.

Cook’s tip

This is a great fridge-raid dinner, adding extra veggies and herbs to make it your own.

Nutritional

Typical values per serving (excluding extra chilli oil) when made using specific products in recipe

Energy

2,053kJ/ 490kcals

Fat

19g

Saturated Fat

3.2g

Carbohydrates

49.1g

Sugars

5.1g

Fibre

8.8g

Protein

26.2g

Salt

3.1g

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