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Vegan Tantanmen | Creamy Ramen with Tofu Mince
(0)
25 min
Quick
Knuspr-Küche
Cremige japanische Tantanmen-Suppe mit würzig angebratenem Räuchertofu-Hack, nussigem Sesam-Tahini, frischem Pak Choi und aromatischem Chiliöl. Rein pflanzliches Wohlfühlessen für den Herbst in nur 25 Minuten.
Ingredients
Preparation method
Peel the garlic cloves and fresh ginger and finely chop them. Crumble the smoked tofu with your hands or a fork into fine mince. Slice the spring onions into thin rings. Quarter the pak choi lengthwise and wash thoroughly.
Heat 1 tbsp of dark sesame oil in a pan. Sauté half of the chopped garlic and ginger briefly. Add the crumbled smoked tofu and fry over medium to high heat for about 6–8 minutes until golden brown and crispy. Deglaze with 1 tbsp of soy sauce, toss briefly, and set aside.
In a medium saucepan, warm the remaining dark sesame oil (1 tbsp) over medium heat. Sauté the remaining garlic and ginger briefly. Stir in the tahini and the remaining 2 tbsp of soy sauce until a smooth seasoning paste forms.
Chef's tip
For an even creamier consistency, unsweetened soy drink can be used – make sure to only gently simmer the broth after adding the plant drink, without bringing it to a rolling boil.
The smoked tofu mince can be prepared in advance (meal prep) and quickly crisped up again in a pan when needed.
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