Cold Tofu Ramen

Cold Tofu Ramen with a tahini sauce and cucumber slaw. This recipe is perfect to enjoy in the hot weather months and is easy to prepare.

Ingredients

Serves: 2 Time: 60 minutes

Cold Tofu Ramen

• 1 package extra firm tofu, drained and cubed
• 2 packages of ramen noodles (seasoning packs removed)
• 3 Tbs soy sauce
• 1 Tbs sesame oil
• 1/4 cup red pepper flakes
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper

Tahini Sauce

• 1/3 cup tahini
• 1/2 lime, juiced
• 1/4 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 Tbs soy sauce
• 1 Tbs rice vinegar
• 1/2 Tbs sesame oil

Slaw

• 1/2 cup broccoli florets, chopped
• 1 medium carrot, peeled and thinly julienned
• 1 small green bell pepper, thinly sliced
• 1/4 cup red cabbage, finely diced
• 1/2 cup cucumber, quarter cut and thinly sliced
• 1/4 cup scallions, thinly sliced
• 1 Tbs rice vinegar
• 1/2 lime, juiced
• 1 tsp cumin

Optional Garnish

• Sesame seeds
• Sriracha or chili oil
• Cilantro
• Sliced jalapeños

Directions

1. Mix together the tahini dressing in a large mixing bowl.
2. In a small pot, boil or steam the broccoli until tender and bright green, just a few minutes.
3. Steam the tofu using a rice cooker or steam bath until evenly warm, about 10 minutes. Then, place the tofu in the marinade and place in the refrigerator.
4. While the tofu is steaming, prepare the slaw and mix in a medium bowl with the rice vinegar, lime juice, and cumin. Add in the steamed broccoli. Place in the refrigerator.
5. Cook the ramen in boiling water (without any seasoning packet) until cooked thoroughly. Toss in the tahini dressing and refrigerate.
6. Allow all ingredients to completely cool. Once cool, evenly distribute the ramen between two bowls, dress with slaw and tofu, garnish with cilantro and sesame seeds and sriracha or chili oil if desired.
7. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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