Vegan Tantanmen With Pan-Fried Tofu
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By cooking.nytimes.com
Vegan Tantanmen With Pan-Fried Tofu
Instructions
Cook:45min
Updated at: Mon, 09 Dec 2024 07:04:32 GMT
Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
47
High
Nutrition per serving
Calories942.1 kcal (47%)
Total Fat49.6 g (71%)
Carbs98.6 g (38%)
Sugars8.4 g (9%)
Protein29 g (58%)
Sodium2000.4 mg (100%)
Fiber7.3 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
kosher salt
black pepper
12 ouncesdried ramen noodles
3 tablespoonsextra-virgin olive oil
1 x 12 ounceextra-firm tofu
drained and sliced crosswise, 1/4-inch thick
8shiitake mushrooms
large, trimmed and thinly sliced
4 cupsvegetable stock
0.5 ouncedried kombu
5-by-6-inch, optional
2 cupssoy milk
or oat, at room temperature
½ cupChinese sesame paste
or Japanese, or use tahini
¼ cupsoy sauce
2 tablespoonssesame oil
2 tablespoonsrice vinegar
1 tablespoongranulated sugar
2 tablespoonschile oil
plus more for serving
1 cupfrozen corn
defrosted and drained, if needed
4scallions
finely chopped
1 tablespoonroasted sesame seeds
Instructions
View on cooking.nytimes.com
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Notes
7 liked
0 disliked
Delicious
Spicy
Go-to
Makes leftovers
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