USE YOUR NOODLE
SMOKED TOFU AND BROCCOLI KOREAN-STYLE VEGAN RAM-DON
INGREDIENTS: (Serves four)
200g dried ramen or udon noodles; 1tbsp toasted sesame oil; 2 garlic cloves; 2.5cm piece of fresh root ginger, peeled; 3 shallots; 2 red chillies, deseeded; 1tbsp cornflour 1tbsp rapeseed oil; 200g smoked tofu, drained, rinsed in cold water and sliced into 2cm cubes; 400g firm tofu, drained and sliced into 2cm cubes; 200g fresh shiitake mushrooms; 1tbsp shaohsing rice wine; 2tbsp dark soy sauce; 150g long-stem broccoli, florets sliced lengthwise and stalks sliced into 0.5cm rounds; 2tbsp vegetarian mushroom sauce; 1tbsp clear rice vinegar; 1tbsp tamari or lowsodium light soy sauce; 2 spring onions, trimmed and finely sliced on the angle into 1cm slices noodle seasoning (per bowl): 1tsp dark soy sauce and chiu chow chilli oil; 1tbsp each tahini and sweet chilli sauce; sprinkle of shichimi togarashi pepper flakes
METHOD:
1. Cook noodles according to instructions. Rinse under cold water and drain well, then drizzle over the toasted sesame oil to prevent them from sticking. Set aside.
2. Blitz the garlic, ginger, shallots and red chillies in a food processor to form a paste. Mix the cornflour with two tablespoons water to make a slurry. Set aside. 3. Heat a wok until smoking and add the rapeseed oil. Once hot, cook the aromatic paste, stirring, for a few seconds until fragrant. Add the tofu and mushrooms. Season with the rice wine and dark soy sauce and toss together well for one to two minutes until all the ingredients are coated.
4. Add the broccoli and cook, tossing, for one minute. Stir in the mushroom sauce, rice vinegar and tamari/light soy sauce. Pour in the cornflour slurry to thicken, and toss to mix well.
5. Pour boiling water over the noodles in a colander to reheat them, then divide them between four bowls.
6. Place a ladle of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion. Dress the noodles by drizzling over the dark soy sauce, Chiu Chow chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes.
Serve immediately.