Jackie at My Vegan Delicacies used immi Black Garlic Chicken to make this wonderful bowl of ramen topped with ✨ fried tofu, bok choy, cremini mushrooms, cilantro & purple daikon✨.
Full recipe & photo credit: @myvegandelicacies
Looking for some delicious vegan ramen you can whip up in 7 minutes? Try our immi Variety Pack!
Variety Pack
Variety is the spice of life. Get all three flavors including Spicy Beef, Black Garlic Chicken, and Tom Yum Shrimp. You’ll be covered for all occasions. 
Vegan Tofu and Purple Daikon Ramen
Ingredients
Scale
- 1 pack immi Black Garlic Chicken ramen
- 1/4 block firm tofu, pressed
- ~1/4 cup cornstarch (for coating tofu, you may have extra leftover)
- ~1/4 sauce of your choice for tofu (optional)
- 3 pieces of bok choy
- 4 slices of purple daikon cabbage
- Handful of mushrooms
Instructions
- Cook immi ramen per the package instructions.
- Press and drain your tofu and slice into triangles or squares.
- Lightly coat tofu slices in cornstarch and pan fry in a neutral oil until golden crispy.
- Toss them in your favorite sauce or serve them plain and crispy in the broth.
- In a pot, boil the bok choy and mushrooms for about 5 minutes.
- Top your bowl with the tofu, mushrooms, bok choy, fresh cilantro and the daikon.