Best Ramen Noodle Bowl With Escarole And Spicy Tofu Crumbles Recipes

Ramen Noodle Bowl With Escarole and Spicy Tofu Crumbles image

Provided by Claire Saffitz

Yield 2 servings

Number Of Ingredients 6

2 (5.5-ounce) servings fresh or dried ramen noodles
4 cups torn escarole
3 tablespoons Roasted Garlic Chili Sauce
Kosher salt
4 Pickled Scallions
Spicy Tofu Crumbles, thinly sliced radish, and chopped peanuts (for serving)

Steps:

Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1" pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.

Gingery Tofu Ramen Bowls image

Provided by Lauryn Tyrell

Time 50m

Number Of Ingredients 10

1 package (14 ounces) firm tofu, drained
6 tablespoons tamari or reduced-sodium soy sauce
3 to 4 tablespoons fresh lime juice (from 2 limes)
1/4 cup pure maple syrup
1/4 cup thinly sliced scallions, plus more for serving
1 tablespoon grated fresh ginger
12 ounces dried ramen noodles (seasoning packet discarded), or 10 ounces fresh
2 tablespoons creamy almond or peanut butter
3 tablespoons vegetable oil
Julienned cucumbers, chili oil, and chopped roasted almonds, for serving

Steps:

Halve tofu horizontally, then again crosswise. Wrap in paper towels and weigh down between two plates to release liquid, 10 minutes. Meanwhile, stir together tamari, lime juice, maple syrup, scallions, and ginger. Cook ramen in boiling water according to package instructions. Drain and run under cold water.
In a large bowl, whisk nut butter with half of tamari mixture; toss with ramen and set aside. Heat oil in a skillet over medium-high. Add tofu; cook, flipping once, until very crisp, 6 to 8 minutes. Transfer to a plate.
Discard oil in skillet and pour rest of tamari mixture to skillet. Cook until thickened slightly, 2 minutes. Return tofu to skillet; turn to coat. Slice tofu; serve over ramen with cucumbers, more scallion, chili oil, and nuts.