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Vegan Tofu and Purple Daikon Ramen

Vegan Tofu and Purple Daikon Ramen.png

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

Black Garlic

Black Garlic “Chicken” Ramen

Classic, savory, and comforting. The perfect cozy companion for an evening at home. Overflowing with notes of garlic, scallions, and umami.

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Vegan Tofu and Purple Daikon Ramen.png

Vegan Tofu and Purple Daikon Ramen

  • Author: Kevin Lee


  1. 1 pack immi Black Garlic Chicken ramen
  2. 1/4 block firm tofu, pressed
  3. ~1/4 cup cornstarch (for coating tofu, you may have extra leftover)
  4. ~1/4 sauce of your choice for tofu (optional)
  5. 3 pieces of bok choy
  6. 4 slices of purple daikon cabbage
  7. Handful of mushrooms


  1. Cook immi ramen per the package instructions.
  2. Press and drain your tofu and slice into triangles or squares.
  3. Lightly coat tofu slices in cornstarch and pan fry in a neutral oil until golden crispy.
  4. Toss them in your favorite sauce or serve them plain and crispy in the broth.
  5. In a pot, boil the bok choy and mushrooms for about 5 minutes.
  6. Top your bowl with the tofu, mushrooms, bok choy, fresh cilantro and the daikon.