It’s always nice when a meal that appears complicated comes together in under 30 minutes (with the exception of the time it takes the Anova to bring the water to temperature and pressing the tofu). Last night, I made up this easy tofu ramen and had to share!
First off, take your firm or extra firm tofu out of the fridge. I slice mine in half along the sides to leave two long, thinner pieces. Wrap in a clean towel (not paper towels, because we are all about that sustainable life, right?!) and place between two plates. Place a heavy can, like a 28oz can of tomatoes, on top of the top plate. Let sit for 20 minutes.
While the tofu is pressing, fill a large pot with water, attach your Anova sous vide thermometer, and set temperature to 167°. Now, take a break while all this does it’s magic. I used the time to go back to caulking my baseboards because my life is so exciting. Lol.
Once the water is up to temperature, gently add as many eggs as you’d like. Since I’m one person, I add a couple so I can have some ready to go for leftovers. Set timer for 13 minutes.
Grab your tofu and cut into bite sized pieces and go ahead and set a small pot of 2 cups chicken stock on to boil for the noodles for a single serving. Increase stock as needed depending on how many people you are feeding. Meanwhile, I toss the tofu in a bowl with a bit of oil, salt, pepper, ginger powder, and soy sauce. Once seasoned, dash some cornstarch over the tofu and gently mix to make sure it’s all coated. Pop in your air fryer at 380° for 14 minutes.
Go ahead and season the chicken broth with soy sauce and ginger powder. Just a splash of each for flavor. Once boiling, add ramen noodles and cook for 3 minutes. This is the brand I’ve been using, but use what you’ve got. Udon or pad Thai noodles would also work.
Once the noodles are cooked, pour the broth and noodles into your bowl. Then I put a little extra broth and some greens (I used baby spinach and arugula but use what you have, such as chard or kale) back in the same pot and just sauté a moment or two to wilt the greens. Place on top of your broth and noodles. Add some of your now crispy, tasty tofu and then crack a sous vide egg on top.
That’s it! So easy! You can easily bake your tofu if you don’t have an air fryer. For the egg, you can either poach or soft boil. If you bring water to a boil and add an uncooked egg, boil for 6 minutes for a creamy center and cooked whites.
I also considered topping with some of my kimchi cucumbers or just some quick cabbage kimchi for variety. Feel free to add bok choy, mung bean sprouts, or any other ramen topping you like!