10/7/2024 0 Comments Gussied Up RamenMy 11 yr old received a cookbook, How to Cook, for her birthday this August, and it has been a game changer. So far she has actually cooked dinner with minimal help one night a week in September, it's like a miracle! This meal turned out really good, and can easily be adapted with lots of different ingredients to use what you have or what you like best.
Ingredients: 1 14-oz package of firm or extra-firm tofu 3-4 tablespoons olive oil, separated 2 tablespoons soy sauce 1 garlic clove, minced 1 tablespoon sherry vinegar 4 eggs 4-6 small heads of baby bok choi, rinsed and sliced in half 1-2 carrots 1 red pepper, sliced 4 packages of instant ramen Instructions: **Feel free to use any veggies you have on hand, sauteing up a few sliced mushrooms, broccoli, or zucchini would be a nice addition or substitution to any of the ingredients above. Make the tofu: This step can take anywhere between 15 min to 6 hours, depending on what time you have. The longer you drain the tofu and marinade it, the more flavor it will have in the end. But a quick squeeze and marinade also works in a pinch! Pat the tofu dry, then wrap it in cheese cloth or a few paper towels. Place it between two plates and place a moderately heavy thing on top, careful it may slide as this sits. Let this arrangement sit for 15-60 minutes. By "squeezing" out some of the liquid in the tofu it is able to take on more flavor from the marinade and also bakes up to be nice and crispy. Slice the tofu into 6 rectangles. Wisk together 2 tablespoons of the olive oil, the soy sauce, garlic and vinegar. Place this in a bowl or plastic bag with the tofu. Let sit for at least 10 min or up to several hours, even overnight in the fridge. Preheat the oven to 325 degrees. Place the tofu on a baking dish and roast it until the tofu has a firm texture and has a light brown color flipping half way, about 40 minutes. Set aside on a plate. Soft boil the egg: Fill a medium bowl with enough water to submerge your eggs. Place some ice in the water, and set aside. Place the eggs in a medium pot and cover with water by about 2 inches. Set over high heat and bring the water to a boil. As soon as it comes to a boil, cover it and remove it from the heat, let it sit for 6 minutes. Then place your eggs carefully into the ice bath, let them sit for 5 minutes. Gently peel the shells, slice in half. Sauté your veggies: Heat up 1 tablespoon of olive oil in a medium pan. When your oil is hot sear the bok choi for about 2-3 minutes or until it chars a bit. Put this on a plate. Then add another tablespoon of oil and sauté the red pepper until just crisp tender. Shave the carrots: Wash and peel the carrots. Then using your peeler, shave the carrot into long ribbons. Cook the ramen according to the package then serve, adding the tofu and veggies to the bowls of ramen. Enjoy!
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