Crispy Tofu Ramen
This high protein and veggie filled instant ramen noodle bowl is everything you need to take on the world. We took our Vegetarian Vegetable cup ramen made with organic noodles and added baby bok choy, broccoli, soft-boiled egg, and breaded crispy tofu.
Let's talk ramen eggs. There's a simple soft-boiled egg, a leveled up seasoned egg, and a fancy Onsen egg. Here's our guide to soft-boiled ramen eggs.
Pick an egg style and prep one for this bowl. Then get going on the crispy tofu. Coat tofu slices in flour, whisked egg, and Panko breadcrumbs before frying until golden brown.
Prepare a cup of vegetarian vegetable ramen and add broccoli and bok choy to the hot broth for a minute or two. Assemble your bowl by pouring the ramen and veggies into a large bowl and topping with crispy tofu, egg, and sesame seeds.
Mike’s Mighty Good noodles are steamed, not fried. By starting with the best noodles, you’ll get a perfect bowl of ramen.
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Crispy Tofu Ramen
This high protein and veggie filled instant ramen is everything you need to take on the world. We took our Vegetarian Vegetable cup ramen made with organic noodles and added baby bok choy, broccoli, soft-boiled egg, and breaded crispy tofu.
- 1/2 baby bok choy
- 3 small heads of broccoli
- 1 tsp sesame oil
- 1/2 cup flour
- 1/4 cup panko
To boil the egg, bring water to a boil that will cover the egg by 1 inch. Once boiling, add in the egg and reduce the heat. Cook for 6.5 minutes. Then run under cold water.
Whisk the other egg in a bowl and set it aside. Roll your tofu in the flour, then coat it in the whisked egg and cover it in the panko. Repeat with the rest of the tofu slices.
Coat the bottom of a pan in vegetable oil and heat on medium. When the oil is hot, fry the tofu in the pan giving about 30 seconds for each side, or until they are golden brown.
Cook the ramen according to the package instructions and add in the broccoli and bok choy in the last minute.
Serve with the broccoli, bok choy, boiled egg, tofu slices and sesame seeds.