, , ,

Chickpea tofu ramen

Chickpea tofu ramen

Chickpea tofu ramen, I mean every day like in every day I could eat this! This whole plate is just the right amount of crunch, flavor and super packed with nutrition. I have been craving both these last past weeks, something comforting and light and this ramen just covers all the cravings.

Chickpea tofu ramen, I mean every day like in every day I could eat this! This whole plate is just the right amount of crunch, flavor and super packed with nutrition. I have been craving both these last past weeks, something comforting and light and this ramen just covers all the cravings (and my bank account).

This part of the year is simply so long for me, it’s taking forever for summer to arrive and just when it gets idilic weather wise we head out to SA for some vacation. I have been looking for simple easy meals lately (since I have to make more than one dish at a time for three different tastes in this house). Chickpea tofu has been such a lifesaver lately, just because you can make a whole batch and make a whole lot of recipes with it.

You can just sauté it really quickly, add some veg and voila. Especially when you add some tangy noodles on top of that, it’s a meal! I found that ramen is just perfection, its everything I love in one bowl. I love soy sauce and have been adding it to so many savory dishes over the couple years. It’s good in curry, stews and just adds that something different to a dish. Especially when meat is not involved, you need a deeper taste to some meals and soy sauce is the answer.

Not only is chickpea and soy sauce a match made in heaven but, chickpea flour is just such a protein boost to anyone’s diet and also does not cost a lot. I really find that Tofu is quite expensive, especially in some places where it’s not as accessible. So the alternative is not a bad choice or taste at all.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Beginner

Chickpea tofu ramen

Chickpea tofu ramen

Ingredients 

  • 2 cups garbanzo flour (chickpea flour)
  • Two cups boiling water
  • Four cups cold water with salt bring to a boil
  • one medium sized bokchoi
  • one cup baby corn
  • 1/2 cup shitake mushrooms
  • Pickled radishes
  • Soba noodles
  • one medium avocado
  • 1/4 cup Spring onion
  • 1/4 cup toasted sesame seeds
  • Soy sauce

Ramen sauce

  • One and a half cup vegetable stock
  • 1/4 cup soy sauce
  • 1 1/2 tbsp honey or agave
  • 1/4 cup rice wine vinegar
  • 1 1/2 tsp fresh ginger or powdered ginger
  • 1/4 tsp chili powder

Pickled radishes

  • One cups sliced and washed radishes
  • 1/2 cup sliced red onion
  • 1/2 cup white vinager
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/2 tsp fresh ginger or ginger powder
  • 1/2 tsp mustard seeds
  • 1/4 tsp chili powder

Carrot lox

1 cup thinly sliced carrot

soy sauce

Method

  1. Start by making the chickpea tofu. Mix together the flour, water and spices, bring the rest of water to a boil and pour the chickpea batter into it, whisk well and let it simmer a bit before pouring into a square baking pan  (lined with a kitchen towel if you want, this helps to soak up the water).
  2. Place in the fridge to set for up to two hours, remove and then gently slice the tofu slices you want.
  3. Place back in the fridge until frying time.
  4. Make the pickled radishes by mixing together the wet ingredients, heat up in the microwave and then mix until the sugar is dissolved, pour on to the radishes and sliced red onion.
  5. Place in a glass jar and place in the fridge.
  6. Make the vegan lox by adding the carrot in a bowl, massaging with soy sauce and you can add other ingredients like chili powder, ginger and rice wine vinegar.
  7. Preheat oven to 175 degrees Celcius and then place the carrot in aluminum foil, fold over and bake for 15 minutes until soft.
  8. Heat up a pan, add some sesame oil and then add in the vegetables and sauté until al dente, remove and add in the chickpea tofu and sprinkle with salt, pepper, soy sauce.
  9. Fry until crispy on both sides (be gentle since the “tofu” isn’t as firm)
  10. Bring water to a boil, add salt and gently add the bokchoi for a few minutes until wilted but still green and tangy.
  11. Then add in the noodles and cook until al dente, drain and then add in the sauce ingredients into the same pot, bring to a simmer until everything is boiling, leave to cool slightly and then start by layering the ramen bowl.
  12. Pour over the sauce ingredients over the ramen bowl and then serve with pickled radishes, sesame crusted avocado and sliced spring onion.
  13. Keep the rest of the chickpea tofu in a plastic container for up to one week.

Hope you love this recipe, I certainly did and will be making it very very soon!

M*

You might also like

Share the Love