Step 1

See video below for a complete step-by-step.

Step 2

Press the block of tofu to drain out excess liquid. I like to do this by wrapping the tofu in a paper towel and placing 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.

Step 3

Heat a large pot over medium heat. Add the sesame oil. Once hot, sauté the garlic and ginger for 3 to 4 minutes or until the garlic is lightly brown. Add in the crumbled tofu. Season with soy sauce and chili sauce. Mix the tofu well and cook over medium high heat.

Step 4

Leave the tofu to crisp on one side, for around 3 to 4 minutes, before moving around. Leave the tofu to cook for 5 to 6 minutes, moving them around every 2 minutes, to evenly brown on all sides.

Step 5

The tofu will slowly start to resemble minced meat as it cooks and the water evaporates. Add dark soy sauce, if using, to add to the colour.

Step 6

Mix well and then leave to cook for another 3 to 4 minutes until golden brown throughout. Set the crumbled tofu aside.

Step 7

Heat a large pot and add in water. Turn up heat to high until the water boils. Once it comes to a boil, lower heat to medium.

Step 8

Add in the instant ramen noodles or other noodles of choice. Leave to cook until they’re half-cooked. You’ll want very chewy noodles here since they’ll continue cook once the soup is added.

Step 9

Remove the noodles from the water and run through some cold water. Drain well and set aside.

Step 10

In the same pot, blanch the bokchoy or other vegetables over medium high heat for 4 minutes or until slightly translucent.

Step 11

Turn off the heat and drain the vegetables from any excess water. Set aside. Remove the water fro the pot.

Step 12

Heat the same large pot used to cook the noodles to medium high heat. Add in half of the rayu or sesame oil. Once hot, add in the green onions and szechuan pepper corns, if using. Sauté over medium high heat for 3 to 4 minutes until the onions are cooked through.

Step 13

Lower the heat to medium. Add in the sesame paste, peanut butter, soy sauce, and sriracha. Mix until they’re well combined.

Step 14

While stirring, add in the soy milk and water or vegetable broth (plus the vegetable cube, if using water). Keep stirring over medium heat until the paste and peanut butter are diluted.

Step 15

Season with salt, to taste. Cover the pot and leave to cook over medium high heat for 5 to 6 minutes or until it comes to a boil. Add in the remaining rayu and mix well.

Step 16

Once it boils, lower the heat to medium. Taste the soup and feel free to adjust the seasonings based on desired taste. Mix well and then turn off heat. Cover the pot to prevent the soup from cooling too fast while you prepare the noodles and toppings.

Step 17

Prepare 2 large ramen bowls. Add in 1 portion of cooked noodles to each bowl.

Step 18

Add in half of the minced ‘pork’ over the noodles. Add in the blanched vegetables and mushrooms (if using) to each bowl.

Step 19

Pour half of the soup in each serving. Top with the chopped scallions and sesame seeds if using.

Step 20

Finish off with a generous drizzle of more rayu and sesame oil. Enjoy immediately while still hot!