Spicy Tomato Ramen, Vegan

This vegan spicy tomato ramen is packed full of unique flavours. It's topped with wow factor tofu char siu, charred tomatoes, and veggies.

Prep Time 10

Cook Time 40

Additional Time 30

Total Time 1 20

Mix 2 teaspoons cane sugar, Sea salt, ⅛ teaspoon Chinese five spice, ¼ teaspoon sesame oil, ¼ teaspoon rice vinegar, Ground black pepper, ½ teaspoon ginger garlic paste, 1 teaspoon maple syrup, 1 teaspoon dried shiitake powder, 1 teaspoon chilli sauce, 1 teaspoon dark soy sauce, ¼ teaspoon ground mustard powder, and 1 teaspoon mushroom stir-fry sauce* in a bowl. Slather over a block of 180 g extra firm tofu and leave it to marinade for at least 30 minutes, or up to overnight.
Once marinated, heat the oven to 200℃ (392℉). Once again cover the tofu with sauce. On a baking tray covered in foil, cook the tofu for 10 minutes. After 10 minutes, spoon over the remaining marinade. repeat this process two more times — cook for a total of 30 minutes.
Remove the tofu char siu from the oven the slice. Set aside.

Add 1 litre water to a large saucepan along with 10 g kombu dashi. Cook the kombu over low heat at a simmer. Remove the kombu just before the water bowls. Discard.
Add 400 g canned plum tomatoes, 2 teaspoons red chilli powder, 1 teaspoon chilli sauce, 1 teaspoon tomato puree, 1 tablespoon light soy sauce, and Sea salt to the saucepan. Simmer while you prepare the toppings.

Roast 100 g cherry tomatoes at 180℃ (356℉) for 30 minutes, or until slightly charred. Remove and drain any juices into the broth. Set aside.
Make the garlic chips. In a small frying pan, heat 2 tablespoons oil. Once hot, add 6 cloves garlic and sauté until they are browned. Drain on a kitchen towel and set aside.
Cook 160 g courgette. In a large frying pan, add a drizzle of oil. Cook the courgette until soft and set aside.
In a large pan, heat salted water until boiling. Cook 4 nests ramen noodles according to package instructions, then drain.
Serve the ramen. Arrange the noodles, 1 piece baby bok choy, per bowl, 120 g beansprouts, sliced tofu char siu, courgette, and roasted cherry tomatoes in a large ramen bowl. Pour the broth over the ingredients through a sieve (to remove impurities). Top with 2 spring onions.