Spicy Vegan Sriracha Ramen Bowl
Ingredients
- 200 g vegan noodles of choice
- 1 tbs grape seed oil
- 200 g firm tofu, crumbled
- 1/8 tsp salt (I use black salt)
- 1 tbs chili oil
- 1 tbs ginger-garlic, chopped
- 6 scallions, chopped
- 1 tbs coconut sugar
- 1 tbs soy sauce
- 1 tbs sriracha sauce
- 50 g onion, chopped
- 100 g bamboo shoots (optional)
- 100 g cabbage, cut into thin strips
- 100 g bean sprouts
- 3 cups unsalted vegetable broth
- 1/2 cup almond milk or cashew milk
- 3 tbs soy sauce
- 2 tbs tahini or peanut butter
- 1/4 cup sriracha sauce
- sweet corn
- toasted white sesame seeds
- nori
Preparation
Sauté tofu in 1 tbs grape seed oil until most of the liquid has evaporated, then add 1 tbs chili oil, 1 tbs chopped ginger-garlic, and half of the 6 chopped scallions; cook until fragrant.
Add 1 tbs coconut sugar, 1 tbs soy sauce, and 1 tbs sriracha sauce to the tofu mixture; fold everything together and set aside.
In the same pot, add 50 g chopped onion and sauté on low heat until translucent.
Add 100 g bamboo shoots, 100 g cabbage cut into thin strips, and 100 g bean sprouts; sauté for 1-2 minutes.
Start cooking the 200 g vegan noodles according to package instructions, timing it to finish when the broth is done.
Add 3 cups unsalted vegetable broth, 1/2 cup almond or cashew milk, 3 tbs soy sauce, 2 tbs tahini or peanut butter, and 1/4 cup sriracha sauce to the pot; bring to a boil.
Simmer on low heat for a few minutes.
Taste the broth and adjust seasoning if needed before serving.
In a bowl, add the cooked noodles, then the broth and vegetables, and top with the sautéed tofu, the remaining scallions, sweet corn, toasted white sesame seeds, nori, and additional chili oil or sriracha if preferred.
