ramen noodle bowl with escarole and spicy tofu crumbles

Spicy Tofu Ramen Noodle Bowl

Guess what my girlfriend and I are having really soon? Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles!

Ramen Noodle Bowl with Spinach and Spicy Tofu Crumbles
Serves 4
We're making a recipe from Bon Appétit but replacing Fresno peppers with Jalapeño peppers and Escarole with Spinach; also, we're not doing the Pickled Scallions.
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Prep Time
1 hr
Prep Time
1 hr
Ramen Noodle Bowl
  1. 2 5.5-ounce servings fresh or dried ramen noodles
  2. 4 cups torn escarole
  3. 3 tablespoons Roasted Garlic Chili Sauce
  4. Kosher salt
  5. 4 Pickled Scallions
  6. Spicy Tofu Crumbles, thinly sliced radish, and chopped peanuts (for serving)
Roasted Garlic Chili Sauce
  1. 1 red bell pepper, halved lengthwise, seeds and ribs removed
  2. 2 Fresno chiles, seeds removed if desired
  3. 1 head of garlic, halved crosswise
  4. 2 small shallots, peeled
  5. 2 tablespoons vegetable oil
  6. Kosher salt
  7. ¼ cup (or more) unseasoned rice vinegar
  8. 1½ teaspoons honey
Spicy Tofu Crumbles
  1. 1 pound extra-firm tofu, sliced ¾ inch thick
  2. 2 tablespoons vegetable oil
  3. 1 Fresno chile, thinly sliced
  4. 3 tablespoons soy sauce
  5. 2 tablespoons mirin
  6. 2 tablespoons Sriracha or gochujang (Korean hot pepper paste)
  7. 2 tablespoons unseasoned rice vinegar
  8. 2 teaspoons toasted sesame oil
  9. 1 teaspoon finely grated fresh ginger
Pickled Scallions
  1. 1 bunch scallions
  2. 2 teaspoons mustard seeds
  3. 1 teaspoon coriander seeds
  4. ½ teaspoon cumin seeds
  5. 1 cup white wine vinegar
  6. ½ cup sugar
  7. 1 tablespoon kosher salt
Ramen Noodle Bowl
  1. Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
  2. Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.
Roasted Garlic Chili Sauce
  1. Preheat oven to 425°. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10–15 minutes. Let cool.
  2. Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
Spicy Tofu Crumbles
  1. Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
  2. Heat vegetable oil in a large skillet, preferably cast iron. Cook tofu, turning once, until browned, 7–10 minutes total. Transfer to a plate and let cool.
  3. Meanwhile, whisk chile, soy sauce, mirin, Sriracha, vinegar, sesame oil, and ginger in a medium bowl to combine.
  4. Crumble tofu into small pieces and add to bowl; toss to combine.
Pickled Scallions
  1. Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.
  2. Toast mustard, coriander, and cumin seeds in a dry small saucepan over medium-low heat, tossing often, until fragrant, about 2 minutes. Add to jar.
  3. Bring vinegar, sugar, and salt to a simmer in same saucepan over medium heat, stirring to dissolve sugar and salt. Pour brine over scallions and seal jar. Chill at least 1 day before using.
Notes
  1. We replaced fresno peppers with jalapeño peppers and escarole with spinach; also, we're not doing the pickled Scallions.
Adapted from Bon Appétit
Adapted from Bon Appétit
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