Creamy Tahini Ramen

5 from 16 votes

Creamy tahini ramen with savory teriyaki tofu and homemade chili crisp all cooks up in just one pan! It’s an amazingly delicious, cozy bowl of noodles perfect for chilly fall and winter dinners.

Prep Time15

Cook Time30

Total Time45

Course: dinner, Main, Main Course

Cuisine: Asian fusion, Japanese

Keyword: creamy tahini ramen, tahini ramen

Servings:

Author: Vegan Richa

Ingredients

For the Teriyaki Tofu

2 tablespoons soy sauce or use tamari for gluten free
1 tablespoon brown sugar
2 teaspoons ginger garlic paste or use minced ginger and garlic
1 teaspoon rice wine vinegar
1/4 teaspoon corn starch
1/4 teaspoon red pepper flakes
7 ounces firm or extra firm tofu pressed for at least 15 minutes and sliced into 3/4” thick slabs
1 teaspoon oil

For the Chili Crisp

1 tablespoon oil
3 cloves garlic finely chopped
1 inch of ginger finely chopped
1 teaspoon gochugaru pepper flakes

For the Tahini Miso Ramen

1/4 cup sliced or chopped onion
1/4 cup sliced or chopped red bell pepper
1/4 cup sliced or chopped green bell pepper
1 tablespoon yellow miso
1 tablespoon sambal oelek or other Asian chili paste, use less for less heat
1 tablespoon tahini
3 cups water or stock, divided
1/4 to 1/2 teaspoon salt depends on sat content of stock
4 ounces dried ramen or noodles of choice, such as udon
1 or 2 bunches baby bok choy or other fresh veggies
green onions, sesame seeds, sprouts and whatever else you like for topping

US Customary - Metric

Instructions

Make the teriyaki tofu.

In a shallow bowl, add the soy sauce, brown sugar, ginger garlic paste, vinegar, corn starch, and pepper flakes, and mix really well. It’s okay if not all of the sugar dissolves, just get most of it dissolved. Then, add your tofu slabs into the teriyaki sauce and flip all around to coat with the sauce. Set aside to marinate for 10 to 15 minutes. Meanwhile, prep the ingredients for the chili crisp and the ramen and your toppings.
When marinating time is up, heat a deep medium/large skillet over medium-high heat, and add the teaspoon of oil. Once the oil is hot, add the tofu to the skillet carefully, and cook for 2 to 3 minutes on one side, then flip the tofu carefully and add all of the remaining teriyaki sauce mixture from the bowl into the skillet. Continue to cook until the sauce thickens. Use a spatula to brush the sauce over the tofu, and flip and cook for another minute or so, then remove the tofu from the skillet onto your cutting board. Transfer any remaining teriyaki sauce from the pan to a small bowl.
When the tofu is cool enough to handle, slice the slabs into 1/4” thick slices. You can let the tofu cool and slice it while you make the chili crisp and ramen.

Make the chili crisp.

Reduce the heat of the same skillet to medium or medium low. If your medium usually runs a bit hotter, keep it at medium low. Add the tablespoon of oil, and let the oil get hot. Then, mix in the ginger and garlic. Add in the gochugaru pepper flakes, mix and continue to cook this for 1 to 2 minutes. The gochugaru flakes will start to get smoky and spicy. You might start to sneeze. Once the garlic starts to turn golden, remove half of this chili crisp mixture to use as garnish later. Or use 1 tbsp premade chili crisp for the ramen and 2 tsp for garnish later

Make the tahini ramen.

Then to the same skillet with the remaining half of the chili crisp, add the onion, peppers, and a good pinch of salt and mix in. Cook for a minute, then increase the heat to medium and mix in the miso, sambal oelek, and tahini and a cup of the stock. Press and mix to incorporate the miso into the water, which will take about a minute. Then, mix in the rest of the stock and salt. Bring to a boil, then add the noodles and press them into the liquid. Continue to cook until the noodles are done to preference. This can take anywhere from 4 to 10 minutes, depending on the noodles that you're using.( See recipe notes to make with precooked noodles.)
Once the noodles are cooked to preference, add the bok choy, and press it into the noodle mixture, let it cook for about half a minute, and then switch off the heat. There will be enough residual heat in the stock to cook the bok choy or any crunchy vegetables you add at this point. Taste and adjust the salt and flavor. Add more salt, if needed. You can also add a splash of soy sauce at this point for additional salty, umami flavor. Add a bit of tang, if you like, with some lime juice, and lightly mix in. Then, let this ramen sit for a minute or two for the flavors to meld.
To serve, take a good helping of the noodles, and put them into your serving bowl. Add some of the stock and the veggies on top of the noodles, then top it with your sliced teriyaki tofu. Garnish with green onions, sesame seeds, remaining chili crisp, and any other toppings that you like and serve.

Video

Notes

Nutritional information does not include toppings.

Make with precooked noodles: Use only 1 to 1.5 cup stock instead and bring to a boil. Add noodles and bok choy and cook for 1-2 minute then switch off heat

Variations: When you add the onion, you can also add other veggies, like mushrooms, zucchini, carrots, or whatever else you want.

If I use just the peppers and onions as the veggies early on in the recipe, I also reserve about half of those after cooking them partially and use them as garnish later. I like the crunch this adds and the strong spice from the gochugaru.

This is a nut-free recipe.
To make it gluten-free, use gluten-free noodles and tamari instead of soy sauce. For soy-free, replace the tofu with soy-free vegan chicken substitute or chickpea tofu and use coconut aminos instead of soy sauce and chickpea miso instead of yellow miso.

Nutrition