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Vegan Tantanmen with Charred Tofu

This Vegan Tantanmen features the perfect creamy, silky sesame broth served with spicy charred tofu and broccoli.
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Chinese, Fusion, Japanese
Keyword: noodles, tofu recipes
Servings: 2

Ingredients

Tsuyu

  • 1/4 cup sake
  • 1/2 cup mirin
  • 1/2 cup soy sauce
  • 2 sheets kombu or nori
  • 2 tsp mushroom seasoning

Soup Base

  • 4 tbsp sesame paste
  • 2 tbsp chili oil
  • 1 cup water
  • 1 cup unsweetened oat milk
  • 1 tbsp mushroom seasoning
  • 2 tbsp chopped pickled mustard

Charred Tofu

  • 150 g extra firm tofu
  • 2 tsp chili oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp rice wine vinegar
  • 1 tbsp hot bean paste
  • 1 tbsp vegan oyster sauce
  • oil for frying

Toppings

  • 2 ramen cakes
  • 4 stalks broccolini
  • 4 tbsp spring onions
  • 2 tsp toasted sesame seeds
  • chili oil

Instructions

  • Heat up a pan over medium flame and crumble some tofu onto a pan. Add chili oil and fry until it gets crispy. Saute garlic and ginger on the side.
  • Prepare the tsuyu by combing the ingredients and bringing to a boil. Simmer for 5 minutes and strain out the kombu/nori sheets. You can use the leftover tsuyu for other recipes as a seasoning sauce.
  • Mix together, add hot bean paste, rice wine vinegar, vegan oyster sauce. Saute the tofu until lightly charred (more crisp than golden brown).
  • Cook the ramen noodles according to package instructions. Drain, save the water and set aside.
  • In a small pot, combine the starchy noodle water, oat milk, mushroom seasoning and chopped pickled mustard greens.
  • Add 2 tbsp sesame paste, 1 tbsp chili oil, 2 tbsp tsuyu in a bowl. Mix together. Ladle in scoops of the oat milk broth and mix well.
  • Char some broccoli on a pan with oil and glaze with tsuyu.
  • Divide and place the cooked noodles into bowls.
  • Top with charred tofu, broccolini, spring onions, toasted sesame seeds and chili oil. Enjoy!