If you’re looking for a hearty, spicy and flavorful dish that combines the best of two worlds, look no further than this Mapo Tofu and Wok-Style-Inspired Ramen recipe. The dish takes inspiration from two classic Chinese dishes – Mapo Tofu and Wok-Style Noodles – and combines them into a fusion dish that is sure to delight your taste buds. The dish is easy to make and can be enjoyed by vegans and non-vegans alike.
Preparation time: 30 minutes
Ingredients:
For the Mapo Tofu:
– 1 block of firm tofu
– 1 tbsp vegetable oil
– 1 tbsp Sichuan peppercorns
– 1 tbsp chili bean paste
– 1 tbsp fermented black beans
– 1 tbsp ginger, minced
– 2 garlic cloves, minced
– 1/2 cup vegetable broth
– 2 tsp cornstarch
– 1 tsp soy sauce
– 1/2 tsp sesame oil
– Green onions, sliced (for garnish)
For the Wok-Style-Inspired Ramen:
– 2 packs of ramen noodles
– 2 tbsp vegetable oil
– 1 tbsp garlic, minced
– 1 tbsp ginger, minced
– 1/2 onion, sliced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1/2 cup vegetable broth
– 2 tsp cornstarch
– 1 tbsp soy sauce
– 1/2 tsp sesame oil
– Green onions, sliced (for garnish)
Directions:
– Start by preparing the Mapo Tofu. Cut the tofu into small cubes and set aside.
– In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and stir for 10 seconds until fragrant.
– Add the chili bean paste, fermented black beans, ginger, and garlic. Stir-fry for 30 seconds until fragrant.
– Add the tofu and vegetable broth to the wok. Bring to a boil, then reduce the heat and let simmer for 5 minutes.
– In a small bowl, whisk together the cornstarch, soy sauce, and sesame oil. Add the mixture to the wok and stir until the sauce thickens.
– Garnish with sliced green onions.
– To prepare the Wok-Style-Inspired Ramen, cook the ramen noodles according to package instructions. Drain and set aside.
– In the same wok or large skillet used to prepare the Mapo Tofu, heat the vegetable oil over medium-high heat. Add the garlic and ginger and stir-fry for 10 seconds until fragrant.
– Add the onion, red bell pepper, and broccoli to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
– In a small bowl, whisk together the vegetable broth, cornstarch, soy sauce, and sesame oil. Add the mixture to the wok and stir until the sauce thickens.
– Add the cooked ramen noodles to the wok and toss with the vegetables and sauce.
– Garnish with sliced green onions.
Enjoy your delicious Mapo Tofu and Wok-Style-Inspired Ramen!
