By cooking.nytimes.com

Vegan Tantanmen With Pan-Fried Tofu

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