BBQ Tofu Ramen

Updated at: Thu, 17 Aug 2023 07:37:21 GMT

Step 1

Put the dried mushrooms in a heatproof bowl and cover with 800ml boiling water; set aside for 30 mins.

Step 2

Coat the tofu in the BBQ sauce and set aside while you prepare the rest of the meal.

Step 3

Heat 1 tbsp sesame oil in a large saucepan over a low heat.

Step 4

Cook the spring onion whites and garlic for 2-3 mins, stirring, until softened.

Step 5

Stir in the miso and soy sauce and cook for 2 mins more, then add the dried mushrooms and their liquid and mix thoroughly.

Step 6

Increase the heat to medium-low and simmer for 10 mins.

Step 7

Stir in the oat milk- alternative and season with black pepper and extra soy sauce to taste.

Step 8

Remove from the heat and set aside.

Step 9

Meanwhile, heat a large frying pan over a high heat.

Step 10

Brush the cut sides of the pak choi with 1 tsp oil, arrange cut-side down in the pan and sear for 5 mins or until lightly charred.

Step 11

Transfer to a plate and cover to keep warm.

Step 12

Add the remaining 1 tsp oil to the pan, decrease the heat to medium and add the tofu in a single layer.

Step 13

Cook for 4-5 mins each side until lightly charred.

Step 14

Cook the noodles to pack instructions until al dente (they will soften more as they sit in the broth).

Step 15

Meanwhile, put a steamer or colander over them and steam the sugarsnap peas for 5 mins, or until tender but still crunchy.

Step 16

Drain the noodles, toss in the remaining sesame oil and set aside.

Step 17

Gently reheat the broth over a medium-low heat.

Step 18

Divide the noodles and broth between 4 bowls.

Step 19

Top with the pak choi, sugarsnap peas and tofu, then scatter with the spring onion greens and fresh red chilli.

Step 20

Serve with the lime wedges for squeezing over.

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