Crispy Sheet-Pan Ramen with Tofu, Bok Choy, Egg and TomaRashi
Inspired by New York Times Crispy Sheet-Pan Noodles with Glazed Tofu by Hetty McKinnon
3 blocks plain rice ramen noodles (about 9 ounces, no flavor packets)
2 tablespoons hoisin
3 tablespoons sesame oil, divided
1 tablespoon maple syrup
1 garlic clove, minced
1 teaspoon sesame seeds
2 tablespoons canola oil, divided
2 tablespoons soy sauce
1 teaspoon salt, divided
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
4 ounces Point Reyes TomaRashi, finely grated (we use a Microplane)
3 tablespoons chopped cilantro
4 Jammy Eggs (see recipe)
Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Boil about 8 cups of water. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside.
Pat tofu dry then slice into ¼-inch thick slices, cutting on the rectangular side of the block. Cut slices in half, forming square pieces.
In a medium bowl, whisk hoisin sauce, 2 tablespoons sesame oil, maple syrup, garlic and sesame seeds to combine.
Place drained noodles on a sheet pan. Add the remaining 1 tablespoon sesame oil, 1 tablespoon of canola, soy sauce, and ½ teaspoon salt. Toss to combine, then spread the noodles out evenly on pan.
Dip each tofu slice into the marinade, coating both sides, then nestle amongst the noodles on sheet pan, so that tofu is touching the pan. Place on the bottom rack of the oven and bake for 15 minutes.
In a medium bowl, toss baby bok choy with remaining tablespoon of canola and salt, coating evenly.
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges). Put the bok choy on top of noodles and tofu and return pan to the top rack of the oven. Bake for 5 to 7 minutes until the bok choy is bright green with crispy edges, and the top of the noodles are crispy.
Serve in bowls making sure to get noodles, tofu and bok choy in each. Top with a jammy egg, TomaRashi and cilantro.
Place 4 eggs in the bottom of a saucepan and fill with enough water to 1 inch above eggs. Bring to a boil over high heat. Cover, turn off heat, and cook for 4-5 minutes. Drain and place eggs in ice water to cool. Gently peel and cut in half.