Mustard Free Classic Tofu Noodle Bowls
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4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into Ā¾-inch cubes
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp neutral oil (such as canola or vegetable oil)
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the broth
- 6 cups low-sodium chicken broth or vegetable broth
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (optional)
For the noodles
- 8 oz ramen noodles or thin wheat noodles
For the toppings
- 4 large eggs
- 4 scallions, thinly sliced
- 1 tbsp sesame seeds
- 2 cups baby spinach or bok choy, roughly chopped
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Press the tofu: wrap the block in a clean kitchen towel or several layers of paper towels, set a heavy skillet on top, and let it press for at least 10 minutes. Cut into 3/4-inch cubes, then toss in a bowl with 2 tbsp soy sauce and 1 tbsp sesame oil. Sprinkle the cornstarch over the tofu and toss again until each piece is lightly coated.
- 2
Bring a small saucepan of water to a boil. Gently lower the eggs in with a slotted spoon and cook for exactly 7 minutes for a jammy, slightly soft yolk. Transfer immediately to a bowl of ice water and let cool for 5 minutes, then peel and set aside.
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