How to Make Fancied up Instant Ramen Option #3: Tonkotsu with Teriyaki Tofu & Avocado
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How does fancied-up instant Tonkotsu ramen with teriyaki tofu & avocado sound? It’s amazing! I love to make instant ramen and home and then serve it with fresh veggies & sauces. This version is particularly delicious because of the sliced avocado. I will be making this often! This recipe uses Japanese-style ramen as the base. The broth for this ramen dish does have chicken in it so this is not a vegetarian or vegan dish. The toppings are vegan so you could certainly swap out the ramen flavor with something else if you don’t eat meat.
Tonkotsu with Teriyaki Tofu & Avocado Ingredients (serves 2)
Tofu Marinade
1 tsp ground ginger
1 tsp maple syrup or brown sugar
2 tbsp teriyaki sauce
1 tbsp sesame oil
Ramen Ingredients
2 soft-boiled eggs (instruction below to help boil)
4 pieces of grilled tofu (marinade instructions below)
2 packs of instant ramen of your choice (I’ve chosen Sapporo Ichiban Tonkotsu Ramen)
1 avocado
sesame seeds
gochujang sauce
sriracha sauce
fresh cilantro for garnish
Nanami togarashi or chili powder
1/2 pack extra firm tofu
Instructions
- Press the tofu between two kitchen towels for 15 minutes by placing something heavy on it
- cut the tofu into 4 large pieces and put half of them in a bowl (reserve the other half of the tofu pack for another meal)
- add marinade ingredients to the tofu and stir gently, cover and set aside
- Boil 7 cups of water in a large pot. After the water is boiling add the two eggs to the pot and boil for an additional 5-10 minutes depending on how soft you like them. I like to boil mine for 6 minutes.
- Turn burner off and set the pot with hot water and eggs in the sink, dump water out carefully and fill part way with cold water, repeat this process twice. Peel eggs, cut in half & set aside.
- peel and slice the avocado into thin pieces similar to how you cut a pear
- grill tofu in a crepe pan or skillet until the edges are brown, and set aside (add more oil if you want it crispier)
- boil 2 cups of water and add seasoning packs and ramen to it, stir. Boil for 2-3 minutes and remove from burner. Cover and let sit for 3 minutes.
- using salad tongs scoop up noodles evenly into 2 bowls, pour broth over noodles
- garnish with avocado, fresh cilantro, sesame seeds, gochujang sauce, sriracha & sprinkle with Nanami togarashi & sesame seeds
- optional: pour 1/4 tsp of the marinade over the tofu and soft-boiled eggs
- place the grilled tofu on top & serve!
Tips: It’s important to let the water boil before adding the eggs otherwise it’s very difficult to peel the shells off. I have learned this the hard way and I want to spare you the lesson! If you like a lot of broth feel free to add an extra 1/2 cup of water to the pot when you’re making the instant ramen. You can get extremely creative with this dish and use any kind of veggies, ramen, and seasonings you choose! If you like this fancied-up instant ramen option #3: Tonkotsu with Teriyaki Tofu & Avocado please check back for more options!
