Please excuse the lack of pretty pictures as I was not planning to do this recipe for a post but it was so good that I have to share. The picture below does not do this dish justice at all. I had no attempted anything like this before so searched for inspiration this morning. In fact, I had never even pressed tofu until today.
Around about 10am I pressed the tofu and set it aside. I found my inspiration and mixed my marinade with what I had in the house.
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp sugar
3 Tbsp sriracha
1 Tbsp Yoshida’s The Original Gourmet Sauce (vegan teriyaki sauce would probably be a good substitute if needed)
1 tsp lemon juice
Juice of 1 large clementine
1 tsp garlic purée
1/2 tsp ground ginger
I sliced my block of pressed tofu pretty thinly long ways and then cut the length in half. And returned it to the bowl of my press, poured over the marinade and used the lid to hold down the tofu in the marinade. I left it to soak n the marinade until 5pm so about 7 hours.
When it is time to coat and bake save the marinade to go in the broth of the soup.
In another bowl mix cornstarch, salt, pepper, and chilli powder. I think (having not measured)I used about a 1/2 cup cornstarch to about a tsp each of the seasoning. Put each slice of tofu in the cornstarch mix and cover lightly. Place on a silicone mat on a baking sheet. Oven on about 200C/400F for 7 minutes. Turn over each slice and bake another 5 minutes.
Now for the Ramen style noodle soup. Let’s start with the ingredients.
2 leeks- sliced thinly
1 onion -sliced very thinly
1 courgette – sliced thinly
10 mushrooms – sliced thinly
1 pak choi – sliced about a cm wide
1 can sweet corn and the liquid from the can
The leftover marinade
2 vegetable stock cubes
1 tsp chilli
1 tsp garlic purée
2 tsp black pepper
1 tsp white miso paste
6 nests wholewheat noodles
First I put in the marinade. Then the leek and onion and started it off cooking in a large stock pot. I mixed the onions, leeks and marinade very well and let it cook while chopping and adding veg to the pot. Pour in about 2 L of water, stock cubes and all the seasoning. Bring to a boil. Add in the wholewheat noodles. Keep it boiling for about 7 more minutes or when your noodles are too your liking.
Serve the noodle soup in a bowl with the tofu on top. Actually I soaked the crispy tofu right into the broth of the soup and it was glorious! Spicy as all get out. Enjoy and let me now if you liked it.