Vegan Tantanmen With Pan-Fried Tofu

Ingredients

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  3 tbspn or 45g

• Vegetable Stock

  Freshdirect

  4 cup or 948g

• Pacific Kombu

  Emerald Cove

  1 1 inch by 4 inch piece or 4g

• Egg noodles

  Dry, enriched

  12 oz or 340g

• Mushrooms

  Shiitake, raw

  8 mushroom or 152g

• Almond milk

  Plain

  2 cup or 480g

• Sesame butter

  Seeds, paste

  ½ cup or 128g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Rice wine vinegar

  2 tbsp or 30g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Chili Oil

  Family

  2 tbsp or 200g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tbsp or 15g

Directions

1. Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
2. Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
3. To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
4. Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
5. Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn’t curdle. Once the milk has been added, heat broth over medium until it simmers.
6. In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
7. Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
8. Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.

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