Creamy Tantanmen Ramen with Crispy Tofu

Press the tofu thoroughly dry with paper towels and crumble it into fine pieces using your hands. Finely chop the garlic and ginger. Trim the spring onions, finely chop the white part, and slice the green part into fine rings for garnish. Halve or quarter the pak choi lengthwise.

Heat 1 tbsp of sesame oil in a pan. Fry the tofu crumbles over medium-high heat for 8–10 minutes until golden brown and crispy. Add the chopped garlic, ginger, and the white part of the spring onions, and sauté for 1–2 minutes. Deglaze with 2 tbsp of soy sauce and a pinch of chilli flakes, allow to caramelise briefly, and remove the pan from the heat.

In a pot, heat the remaining sesame oil over medium heat. Whisk the tahini (sesame paste) with 1 tbsp of soy sauce and the remaining chilli flakes until smooth. Gradually pour in the hot vegetable broth and unsweetened plant-based milk while whisking constantly to create a silky, creamy, aromatic broth. Heat gently, but do not bring to a rolling boil.