75g Protein Lunch – Chili Oil Tofu Ramen with Edamame Published: November 12, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon 75g Protein Lunch – Chili Oil Tofu Ramen with Edamame 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 Spicy “Beef” immi packet ½ cup edamame 1 soft-boiled egg 1 block soft tofu 2 scallions, sliced 2 cloves garlic, minced 2 tsp sugar 3 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp chili crisp 1.5 tbsp vegetable oil Sesame seeds Cook Mode Prevent your screen from going dark Instructions Remove tofu from package and pat dry. Using a knife, cut a crosshatch pattern on one side, making sure not to cut more than halfway down the block of tofu. In a heatproof bowl, add half of the green onions, sugar and garlic. Heat up the vegetable oil until smoking, then pour over the mixture. Mix well to cook and combine. Then, add the rice vinegar, soy sauce and chili crisp to the bowl. Mix well and set aside. Bring a pot of water to a boil. Cook the ramen noodles with the spice packet according to package instructions. In the last 2 minutes of cook time, add the edamame to the pot. To plate, spoon the chili oil all over the tofu and top with sesame seeds and more green onions. Garnish the ramen with a jammy egg, some chili oil sauce and more green onions. Enjoy!