|Prep & Cook Time||25 min|
Remove tofu from the packaging and cut into 6 equal pieces. Wrap pieces in paper towel for 15 minutes to soak out excess water. Remove tofu from paper towel and toss in cornstarch.
Cut the bok choy in half and set aside.
Heat a large pan on high until the pan is very hot. Add vegetable oil and swirl around so the bottom of the pan is completely covered in oil. Add tofu, one at a time, in the pan. Be careful, the hot oil may splash. Cook for 2-3 minutes on each side or until crispy. Set aside. Chef’s tip: Most paper towels are compostable so add the used towel to your compost bin, rather than the garbage.
In the same pan, heat on medium. Once the pan is hot, add 1 tbsp of vegetable oil. Add bok choy, cut side down and sear for 1 minute. Add 2 tbsp of water and let the liquid evaporate. Set aside.
Fill a medium sized pot halfway with water. Cover pot and heat on high until water comes to a boil. Add ramen noodles and cook for 4 minutes.
Fill another pot with the Vegano Ramen Broth and bring to a boil. Once boiling, reduce heat to a simmer and leave covered.
To assemble, distribute noodles between bowls. Add desired amount of hot broth. Top with crispy tofu, bok choy, nori, corn, mushrooms and green onions.