Vegan Spicy Ramen with Crispy Tofu Recipe

/ Vegan Recipes / By

If you’re looking for a bold and satisfying meal that packs a punch, this Vegan Spicy Ramen with Crispy Tofu is the perfect choice. This vegan recipe is not only flavorful but also incredibly hearty, making it a great option for any time of year. The combination of spicy broth, tender noodles, and crispy tofu creates a delightful taste experience that will leave you craving more.

The real star of this dish is the crispy tofu, which adds a fantastic texture contrast to the warm, savory broth. With each bite, you’ll enjoy the perfect balance of spice and richness that can easily impress your friends and family. Plus, it’s a simple meal to whip up, making it ideal for a weeknight dinner.

How to Make Vegan Spicy Ramen with Crispy Tofu

Vegan Spicy Ramen with crispy tofu, vegetables, and noodles in spicy broth, garnished with green onions and sesame seeds.

This Vegan Spicy Ramen is a delightful blend of chewy ramen noodles, a fragrant, spicy broth, and crispy tofu that provides a satisfying crunch. The taste is a perfect harmony of heat and umami, ensuring you feel both energized and satisfied after each bowl.

Ingredients

  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil for frying
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 tablespoon chili paste (adjust to taste)
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 servings ramen noodles (fresh or dried)
  • 1 cup baby spinach
  • Sesame seeds for garnish
  • Sriracha for serving (optional)

Instructions

  1. Prepare the Tofu: Preheat the oven to 400°F (200°C). Toss the cubed tofu in cornstarch until evenly coated.
  2. Fry the Tofu: In a large skillet, heat vegetable oil over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove and set aside.
  3. Make the Broth: In a pot, heat a small amount of oil over medium heat. Add minced garlic, ginger, and sliced green onions; sauté for 2-3 minutes until fragrant.
  4. Add the Broth: Pour in the vegetable broth, soy sauce, miso paste, and chili paste. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
  5. Cook the Noodles: In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
  6. Combine: Add the cooked noodles and baby spinach to the broth. Stir to combine and cook until the spinach wilts.
  7. Serve: Ladle the ramen into bowls, top with crispy tofu, and garnish with sesame seeds. Add Sriracha for an extra kick if desired.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 2 bowls
  • Calories: 400kcal
  • Fat: 20g
  • Protein: 22g
  • Carbohydrates: 40g