Spicy Tofu Ramen Bowl
Ingredients
- 4 servings brown rice ramen noodles, cooked
- 1 tsp avocado oil, for cooking
- 16 oz high protein super firm tofu, sliced into triangles or cubes
- 1 cup shredded or thinly sliced red cabbage
- 1 watermelon radish, thinly sliced
- 1 English cucumber, thinly sliced
- 1 large mango, cubed
- 1/4 cup kimchi
- 1/2 cup cilantro, for garnish
- 1 tbsp black sesame seeds, for garnish
- 1 red chili pepper, finely chopped, for garnish
Spicy Chili Sauce
- 2 tbsp water, plus more if needed
- 1 tbsp arrowroot powder or cornstarch
- 1/4 cup tamari or coconut aminos
- 2 tbsp rice vinegar
- 2-3 tbsp chili garlic sauce (adjust for spice)
- 3-4 tbsp maple syrup (adjust for desired taste)
- 1 tbsp ginger, peeled and grated or minced
- 2 garlic cloves, minced
- Salt and pepper, to taste
Preparation
Heat a large cast iron skillet over medium heat and lightly coat with oil.
Arrange tofu in a single layer and cook DO NOT MOVE OR FLIP for 4-6 minutes until the bottom is golden, crispy, and no longer sticking.
Flip the tofu and repeat on the second side.
Meanwhile, prepare the spicy chili sauce by whisking together water and arrowroot in a small saucepan.
Add all the remaining sauce ingredients and bring to a gentle simmer for 2-3 minutes, adding more water if desired to thin.
Pour the sauce over the cooked tofu and toss to coat.
Arrange cooked ramen noodles, tofu, shredded cabbage, watermelon radish, cucumber, mango, and kimchi in serving bowls.
Garnish with cilantro, black sesame seeds, and finely chopped red chili pepper as desired.