Her-Bivore Blog

Tofu and Sesame Ramen

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Tofu and Sesame Ramen

As a university student, it’s fair to say I’ve had my share of ramen over the past two years, but sometimes you just get bored of plain, salt packed ‘simmer for two minutes and eat’ veggie-less ramen. Hence the new birth of a delicious, nutritional tofu and sesame ramen!

It might seem like a bit more work than opening a packet, but it’s worth every step. 

Coating your tofu in cornflour before frying it a useful tip to remember to take with your to your next tofu recipe, it adds some nice crispiness to your tofu, and helps combat the myth that tofu is just a boring and flavourless vegan food, whent he reality is it is a sorely misunderstoof secret weapon in the food world.





Yield: 2 bowls

Total Time: 25 minutes



  • 2 cloves garlic

  • ½ inch piece ginger, peeled and singly sliced

  • 4 cups / 1L vegan vegetable stock 

  • 1 tbsp tahini

  • 2 tbsp soy sauce 

  • 1 tbsp white miso paste (double check for vegan)

  • 1 tbsp oil

  • 1 tbsp cornflour 

  • ½ block tofu, drained, pressed and sliced into half inch strips

  • 2 nests of ramen noodles or rice noodles

  • 1 bok choy, quatered

  • 15g dehydrated mushrooms
  • 2 spring onions, sliced

  • 30g bean sprouts

  • 1 carrot, peeled and finely sliced into matchsticks 

  • Sesame seeds and oil to top




  1. Crush the garlic and place it into a saucepan with the ginger, veg stock, tahini, soy sauce, miso paste and mushrooms. Bring to a simmer and then cover and cook for 5 minutes.

  2. In the meantime, heat 1 tbsp oil in a frying pan, lightly roll your tofu in the cornflour and then fry off on a medium to high heat until crispy and delicious.p then place to one side.

  3. Cook your ramen or noodles as per the instructions in separate water, then drain and add straight into your broth. Add in your beansprouts, carrot, bok choy and half your spring onions and gently cook for a couple of minutes

  4. Divide evenly between two bowls, top with tofu, reminding spring onions, sesame seeds nd a drizzle of sesame oil.




What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


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Written by Amy Northwood
My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
You can find me on Instagram

Amy Northwood - Her-Bivore