Vegan Tantanmen With Pan-Fried Tofu
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By cooking.nytimes.com
Vegan Tantanmen With Pan-Fried Tofu
Instructions
Cook:45min
Updated at: Mon, 11 May 2026 14:00:21 GMT
Nutrition balance score
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Ingredients
4 servings
kosher salt
black pepper
12 ouncesdried ramen noodles
3 tablespoonsextra-virgin olive oil
1 x 12 ounceextra-firm tofu
package, drained and sliced crosswise, 1/4-inch thick
8shiitake mushrooms
large, trimmed and thinly sliced
4 cupsvegetable stock
0.5 ouncedried kombu
5-by-6-inch, optional
2 cupssoy milk
or oat, at room temperature
½ cupsesame paste
Chinese or Japanese, or use tahini
¼ cupsoy sauce
2 tablespoonssesame oil
2 tablespoonsrice vinegar
1 tablespoongranulated sugar
2 tablespoonschile oil
plus more for serving
1 cupfrozen corn
defrosted and drained, if needed
4scallions
finely chopped
1 tablespoonroasted sesame seeds
Instructions
View on cooking.nytimes.com
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Notes
7 liked
0 disliked
Delicious
Spicy
Go-to
Makes leftovers
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