Sesame Ramen
with Sticky Chile Tofu & Cucumbers
Sweet chili sauce gives these tender cubes of tofu a bold, sticky coating. High-fiber ramen noodles are coated in a creamy dressing made with tahini, a nutty paste made from ground sesame seeds. Crisp cucumbers add a refreshing crunch to this protein-packed dinner.
Nutrition (per serving)
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INGREDIENTS
- 10 oz high-fiber ramen noodles
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1/4 cup cornstarch
- 1/4 cup sweet chili sauce
- 3 tbsp seasoned rice vinegar
- 2 tbsp tahini
- 1 garlic clove, peeled and minced
- 1 cucumber, quartered lengthwise and thinly sliced
- 2 tbsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil. Add noodles and cook until just al dente, 1 to 2 minutes. Drain noodles, rinse under cold water to stop cooking process, and set aside.
Combine tofu, cornstarch, and a pinch of salt and pepper in large bowl and toss to coat. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes. Reduce heat to low, add sweet chili sauce, and toss to coat.
Whisk together vinegar, tahini, garlic, 1 tbsp vegetable oil, 2 tbsp warm water, and a pinch of salt and pepper in large bowl. Add cooked noodles and cucumber and toss to coat.
Divide sesame ramen with cucumbers between bowls. Top with sticky chile tofu. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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