Tantanmen Ramen

Smooth, creamy and delicious vegan ramen with right amount of spiciness to warm you up on a chilly day.

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Japanese

Servings 4

Press the tofu to get access water out; you can place a cutting board on the tofu, put some weight on top and let it stand for 20 minutes.
Crumble the tofu and keep it aside.
In a large pan heat the oil; stir in ginger and garlic and cook until they are light brown.
Add crumble tofu, soy sauce and sriracha; mix everything and cook on a medium high heat for 15 - 20 minutes; stir occasionally.
Once the tofu is completely dry, removed from the heat and set aside.

In a large pot on a medium heat add the sesame chili oil; once the oil is hot add green onions (white and light green parts) and garlic and cook for 2 minutes.
Once onions are cooked, add sesame paste, peanut butter, sriracha and soy sauce and mix to form a paste.
Immediately add vegetable broth and coconut milk while stiring continuously. Make sure there are no lumps of the peanut sesame paste in the base.
Cover and cook until the base should come to roiling boil, around 10 minutes.
Reduce to low heat, stir in lemon juice, adjust salt and add more sesame chili oil if you like more spicy.

You can cook the ramen while the base is being cooked or after the base is ready.
Start with two to three servings of ramen, cook as per the package instructions but for half of the suggested time. Mine said to cook for four minutes, I cooked for 2. At 2 minute timer the ramen where either in the strainer or in the serving bowl.
You can use the same water to blanch the bokchoy and/or any other vegetables of your choice.
To serve, place ramen in the serving bowl; top with tofu crumble, bokchoy and green onions. Pour the base on side of the bowl and fill it until the noddles are almost covered in the broth. Sprinkle toasted sesame seeds and more chili oil if you like.
Have it immediately!