Ramen with crispy tofu and bok choy (veg friendly)

Instructions:

For the crispy tofu

Press the blocks of tofu to drain out excess liquid: Wrap the blocks of tofu in a paper towel and place a heavy plate on top. Leave to sit for at least 10 minutes. Afterwards, crumble the tofu with your hands until it resembles minced meat
In a small bowl, combine the hoisin, light and dark soy sauce
Heat a large pan over high heat. Drizzle 2 tbsp of sesame oil and add in the ginger and garlic. Sauté for about 1-2 mins or until the garlic and ginger are slightly brown.
Add in the crumbed tofu and sauté for about 3-4 mins or until the water in the tofu has evaporated.
Mix in the soy mixture until the tofu is well coated. Let the tofu to crisp up on one side, for about 3 minutes, then cook for 5 to 6 minutes more, moving them around every 2 minutes, to evenly brown on all sides.
Once tofu has crisped up and resembles minced meat, set aside in a bowl.

For the soup

In a small bowl, combine the sesame oil, peanut butter, and soy sauce.
Heat a large pot over medium heat. Add in some sesame oil and the spring onions. Sauté for about 2-3 mins or until fragrant and cooked through.
Reduce the heat to low and add in the peanut butter paste.
While stirring, add in the soy milk and vegetable broth. Keep stirring until the peanut butter dilutes and there’s no lumps.
Add the rehydrated and sliced shitake mushrooms to the broth.
Cover the pot and allow the broth to simmer for 10-15mins.
Add in the nori leaf, if using, and allow the broth to simmer for another 3-4 minutes.
Taste broth and adjust seasoning.
Blanch the boy choy in the broth and set aside.
Turn off the heat and cover the soup to prevent it from cooling too fast.

For the noodles

In another large pot, bring water to a boil and par-cook the noodles, approx. 5 seconds.
Drain noodles.

To assemble

Divide noodles into serving bowls.
Top noodles with crispy tofu and blanched bok choy.
Pour in the broth and garnish with sesame seeds, boiled eggs and spring onions, if using.