Spicy Sesame Tofu Ramen Bowl

Ingredients

• 14 oz tofu (firm)
• 4 oz ramen noodles (discard seasoning packet)
• 4 cups bok choy
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili oil
• 1 tbsp gochujang (or chili paste)
• 1 tsp ginger (fresh, grated)
• 2 cloves garlic (minced)
• 3 cups vegetable broth (or water + bouillon)
• 1 tbsp neutral oil (for searing)
• 1 tsp sesame seeds (for topping)(optional)
• 2 tbsp green onions (sliced, for topping)(optional)

Instructions

1. 1

   Prep (12 minutes): Press and pat tofu dry, then cut into 1/2-inch slabs. Slice bok choy (separate stems and leaves). Mince garlic and grate ginger.

2. 2

   Cook (15 minutes): Heat neutral oil in a skillet over medium-high heat. Pan-sear tofu 3–4 minutes per side until golden; set aside.

3. 3

   Cook noodles: Boil ramen noodles in salted water (or according to package directions) until just tender, then drain.

4. 4

   Make broth: In a pot, combine vegetable broth, soy sauce, rice vinegar, sesame oil, gochujang, garlic, and ginger. Simmer 3–4 minutes to meld flavors.

5. 5

   Assemble: Add bok choy stems to the broth and simmer 2 minutes, then add leaves for 1 minute. Divide noodles into bowls, ladle broth over, top with tofu, drizzle chili oil, and finish with sesame seeds and green onions if using.