Crispy tofu, ramen bowl.
12 to 15 ounce package of extra firm tofu.
I took the brick out of the liquid.
It sits in in the container.
I cut it into planks
and then I cut the planks into bite size pieces.
Then I let it drain literally
for 30 minutes on a clean towel.
I have my pot of stock getting warm.
To that we're going to flavor our ramen bowls
with this base.
Quarter cup of each, white miso, the soy or tamari,
or soy substitute if use liquid amino,
and your Sesame paste of choice, okay.
Then half that amount, two tablespoons of rice vinegar.
So we mixed all of that in a bowl, and that is this.
I added fresh ginger, about an inch, inch and a half,
and I added a few cloves of garlic,
finely chopped or grated.
Drop all of this in and let the ginger and garlic steep,
whisk that in a little and break up
and see immediately it turns color,
and fragrance immediately.
So parchment line any old baking sheet
and then we're gonna take our tofu,
again it has to be extra firm,
and we're gonna drop it into a bowl.
And we're going to dress this for baking.
So we can give it flavor and help it crisp.
So I have a little slurry here of a little corn starch
and soy sauce, about a teaspoon of each.
And I'm gonna drizzle that over the top.
And we're gonna give it a little spray
of just canola or vegetable oil,
or a drizzle of olive oil, or drizzle of peanut oil
and toss it around with your fingers to coat it evenly.
Heads up, you can cheat this.
They sell baked tofu in the grocery store and online.
They sell already baked tofu
then all you would have to do is warm it up
and crisp it a bit in the oven.
So then we spread it out,
make sure everybody's coated evenly,
has good color,
and then we're gonna put it in the oven
at 400 at center oven
for literally 25 30 minutes.
I know that seems like a long time
but that's how you get these guys crispy and tasty.
So for our crispy mushrooms,
I coated the bottom of the pan with high temperature oil.
When it starts to ripple like the seashore,
then you can add the mushrooms.
Do not season them.
Do not do anything until they brown and get crispy.
This is the color you're looking for.
Really crispy and they're reduced to about
a quarter of their size, our fresh mushrooms.
Now we're adding one large shallot.
Now we can add salt
and white or black pepper.
I'm gonna use white.
As we see these shallots starting to break down here
with our salted mushrooms, now we can add that,
oh about a quarter to a third of a cup
fat slow turn of the pan
and then let it absorb and evaporate.
And then our crispy mushrooms are done.
So ramen, you can buy online in packages like this.
They come in little ribbons.
Each ribbon is a portion,
or you can buy from Asian grocery stores thin noodles,
thin long noodles like this.
And I'm gonna drop this whole package
'cause we're making four giant tofu Ramens here.
A base of the ramen noodles in the bowl.
And then you kind of arrange everything around it.
So we're gonna put
the crispy tofu kind of center plate-ish here.
The rest of it is kind of up to you.
So we're gonna take
some carrot
over here.
Oh, John loves his crispy mushrooms.
Lots of that.
Right next to the tofu there.
Let's do a little radish for a pop of color.
Some green onion, beautiful little kale.
And then we have some of the micro greens.
A little bit of shiso.
Our broth goes over every,
and then we add
our jammy six and a half minute egg.