Smoked tofu and broccoli Korean-style vegan ram-don
Amount Per Serving
Calories 471Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Sodium 1510mg66%
Potassium 386mg11%
Carbohydrates 55g18%
Fiber 7g29%
Sugar 12g13%
Protein 27g54%
Vitamin A 951IU19%
Vitamin C 72mg87%
Calcium 241mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Smoked tofu and broccoli Korean-style vegan ram-don
With spicy, smoky and umami flavours, this vegan ram-don recipe ticks all the boxes.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: Korean
Servings: 4people
Calories: 471kcal
Author: Ching-He Huang
Equipment
Wok
Saucepan
Food processor
Ingredients
200gdried ramen or udon noodles
1tbsptoasted sesame oil
2garlic cloves
2.5cm piece of fresh root gingerpeeled
3shallots
2red chilliesdeseeded
1tbspcornflour
1tbsprapeseed oil
200gsmoked tofu drained, rinsed in cold water and sliced into 2cm cubes
400gfirm tofudrained and sliced into 2cm cubes
200gfresh shiitake mushrooms
1tbspShaohsing rice wine
2tbspdark soy sauce
150glong-stem broccoliflorets sliced lengthwise and stalks sliced into 0.5cm rounds
2tbspvegetarian mushroom sauce
1tbspclear rice vinegar
1tbsptamari or low-sodium light soy sauce
2spring onionstrimmed and finely sliced on the angle into 1cm slices
Noodle seasoning (per bowl)
1tspdark soy sauce
1tspChiu Chow chilli oil
1tbsptahini
1tbspsweet chilli sauce
Sprinkle of shichimi togarashi pepper flakes
Method
Cook the noodles according to the packet instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent them from sticking together. Set aside in the colander until needed.
Place the garlic, ginger, shallots and red chillies in a small food processor and blitz to form a paste. Mix the cornflour with two tablespoons water in a small bowl or cup to make a slurry. Set aside until needed. Heat a wok over a high heat until smoking and add the rapeseed oil. Once hot, add the aromatic paste and cook, stirring, for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for one to two minutes until all the ingredients are coated.
Add the broccoli and cook, tossing, for one minute. Stir in the mushroom sauce, rice vinegar and tamari or light soy sauce. Pour in the cornflour slurry to thicken the cooking juices in the wok, and toss to mix well.
Pour some boiling water over the noodles in the colander to reheat them, then divide them between four bowls.
Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. Dress the noodles by drizzling over the dark soy sauce, Chiu Chow chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes. Serve immediately.