Panko Crusted Mustard Tofu with Ramen
Ingredients
Tofu
- 1 block tofu, pressed and cut into cubes
Marinade
- 1/2 tablespoon mustard
- 1/2 tablespoon sriracha
- 2 tablespoons liquid aminos or tamari
- 1 tablespoon xylitol or brown sugar
- 2 teaspoons ginger powder
Crust
- 1 cup panko breadcrumbs
- Salt and pepper, to season
Noodle components
- Cooked ramen noodles for 1 serving
- 1-2 spring onions, thinly sliced
- 1 tablespoon grated ginger
- 2 carrots, thinly sliced
- 4-5 pitted olives
- Salt, to taste
Preparation
Mix all the marinade ingredients together in a bowl and add cubes of pressed tofu. Place in the fridge for at least 1 hour.
Lightly coat each tofu cube in panko breadcrumbs and shallow fry in olive oil until crispy and golden.
Transfer the crusted tofu to a separate bowl and to the same oil add spring onions, ginger, carrots, olives, and ramen noodles. Drizzle with the leftover marinade from the tofu and add the leftover panko breadcrumbs.
Serve the ramen hot topped with the tofu.
