Panko Crusted Mustard Tofu with Ramen
Ingredients
Tofu
- 1 block pressed and cut into cubes
Marinade
- Mustard: 1/2 T
- Sriracha: 1/2 T
- Liquid aminos or tamari: 2 T
- Xylitol or brown sugar: 1 T
- Ginger powder: 2 t
Crust
- Panko breadcrumbs: 1 C
- Salt and pepper to season
Noodle
- Ramen noodles: portion for 1 cooked, I used brown rice ramen
- Spring onions: 1-2 thinly sliced
- Ginger: 1 T grated
- Carrots: 2 think slice
- Olives: 4-5 pitted
- Salt to season
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 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 tofu and add the leftover panko breadcrumbs.
Serve the ramen hot topped with the tofu.
