Vegan Tantanmen (Sesame Ramen with Tofu)

Name: Vegan Tantanmen (Sesame Ramen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 1 thumb-sized ginger; 4 cloves of garlic; 400g firm tofu; 3 tbsp soy sauce; Oil; 2 green onions; 2 cloves garlic; 2 tbsp tahini; 1 tbsp peanut butter; 1 tbsp sesame oil; 1 tbsp gochujang; 1 tbsp soy sauce; 500 ml water; 250 ml soy milk; Salt to taste; Bokchoy (or other greens); Ramen noodles; Corn; Chopped scallions; Sesame seeds

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Vegan Tantanmen is a comforting ramen dish with a luscious & creamy sesame-based broth. It is perfectly complemented with the addition of tofu crumbles, vegetables, and chewy noodles. So comforting and packed with flavors!

Vegan Tantanmen hooks me up every now and then with its nutrient-packed goodness and that deeply satisfying, rich broth. It's this dish that often sparks my creativity and helps me to craft other comforting dishes like Dumpling Noodle Soup with Sesame Broth or Vegan Miso Ramen.

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What is Vegan Tantanmen?
Why you'll love this Vegan Tantanmen recipe
Ingredients and substitutions
Step-by-step instructions
Substitutions
Variations:
Equipments:
Storage
FAQ
Enjoy!
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What is Vegan Tantanmen?

Tantanmen, a Japanese adaptation of Chinese Dan Dan Noodles, is traditionally prepared with minced pork and a rich, nutty sauce derived from sesame paste or peanut butter.

My vegan version of Tantanmen is equally enticing. In place of pork, I use tofu crumbles that replicate the meaty texture.

The heart of this dish lies in its sauce - a luscious blend that's both creamy and with a spicy kick. After experimenting with various variations, I've landed on a winning mix: sesame paste or tahini for richness, gochujang for warmth, and a dash each of soy sauce and sesame oil, all mellowed out with soy milk.

Why you'll love this Vegan Tantanmen recipe

This is the go-to recipe when I want to create a restaurant-quality dish to treat myself or impress others. It is:

Creamy & rich
Packed with flavors
Yet pretty easy and quick to make
Versatile & can be made with customizable toppings

Ingredients and substitutions

For this recipe, you'll need:

Vegan Tantanmne ingredients — Vegan Tantanmen ingredients

Tofu crumbles:

Garlic & ginger: These add a spicy kick to the tofu crumbles.
Firm tofu: The protein-packed base that provides a satisfying texture.
Soy sauce: Infuses the tofu with a salty depth of flavor.

To make the soup:

Green Onions & Garlic
Sesame Paste (or Tahini): Creamy and rich, these forms the foundation of the soup.
Peanut Butter: Enhances the soup’s creaminess and adds a subtle sweetness.
Gochujang: A Korean chili paste that brings heat and complexity.
Soy Sauce: For additional umami and saltiness.
Sesame Oil: Intensifies the nutty flavor.
Water: To create the soup base.
Soy Milk: Provides creaminess without dairy.

Toppings:

Bok Choy: Tender greens that add freshness and crunch.
Chopped Scallions: Bright and flavorful garnish.
Corn: Sweet kernels for a pop of texture.

Step-by-step instructions

Make the tofu crumbles:

Finely mince the garlic and ginger.
Crumble the firm tofu and squeeze out excess water. To do this, use a fork to mash the tofu in a colander placed over a bowl, pressing out as much water as possible.
Fry the tofu crumbles in oil until they turn slightly golden. Keep stirring to ensure thorough cooking.
Add the minced garlic, ginger, and soy sauce, and mix well to combine.

Mince the garlic and ginger

Crumble your tofu

Fry the tofu

Add the minced garlic, ginger and soy sauce and mix well to combine.

Make the broth:

Thinly slice the scallions, separating the white and green parts.
In a pot with oil, stir-fry the minced garlic and the white part of the scallion until fragrant.
Reduce the heat, then add the following sauces: tahini, peanut butter, sesame oil, gochujang, and soy sauce. Mix them together until a thick paste forms.
Add water to the paste, stirring thoroughly. Bring it to a soft boil.
Incorporate soy milk, but be cautious not to boil the soup excessively, as soy milk tends to curdle at high temperatures.
Season with salt and set the broth aside while you prepare the toppings.

Thinly slice the scallions, separating the white and green parts

Add the sauces: tahini, peanut butter, sesame oil, gochujang and soy sauce

Mix well together

Make the toppings:

Ramen noodles: Cook the noodles according to package instructions, then drain and rinse.

Add noodles to boiling water — Add ramen noodles to boiling water

Bokchoy and corn: Blanch for 1 minute in boiling water, then drain and rinse.

Cook the veggies — Blanch the veggies for 1 minute

Assemble the Vegan Tantanmen:

Add the noodles to a bowl, and top with the tofu crumbles, bokchoy, corn, the green part of the scallion. Pour over the luscious and dreamy broth. Sprinkle with sesame sauce and sesame oil.

Substitutions

Here are some substitutions for the Vegan Tantanmen recipe:

Soy-Free: Replace soy sauce with coconut aminos. Choose from almond, oat, or rice milk as a dairy-free alternative to soy milk, noting that each may impart a unique flavor to the dish.
Sesame Paste: You can consider peanut, cashew, or almond butter for a similar creamy texture and a touch of nuttiness.
Gochujang: You can use sriracha to achieve a comparable heat.
Tofu: Finely chopped mushrooms or mashed chickpea can serve as excellent protein-rich substitutes for tofu crumbles.
Noodle: For those avoiding gluten, opt for rice noodles or another gluten-free noodle alternative.
Vegetables: Broccoli or yardlong beans can be used as nutritious green alternatives.

Variations:

Exploring variations to the classic Vegan Tantanmen can add an exciting twist to your meal:

Veggies: You can incorporate vegetables you love, like mushrooms, spinach, or bean sprouts.
Protein: For a variety of plant-based proteins, consider pairing tofu with seitan, tempeh, edamame, or vegan chicken strips.
Flavor-kick: Deepen the broth’s flavor by introducing a piece of nori or a dash of vegan Worcestershire sauce
Noodles: Try out various noodles such as udon or soba to give your dish an interesting variation.

Equipments:

To prepare a delicious bowl of Vegan Tantanmen, you’ll need the following key kitchen equipment:

Large Pot: For boiling the noodles and preparing the broth.
Colander: To drain and rinse the noodles and vegetables.
Skillet or Frying Pan: For cooking the tofu crumbles to a golden crisp.

Storage

For leftover broth: Store in sealed containers and keep chilled for up to three days.
For tofu crumbles: Place separately in sealed containers and microwave for reheating.
For noodles and toppings: you should cook fresh noodles for serving and prepare new toppings each time.

FAQ

Q: Can I make the ramen broth in advance?

A: Absolutely! The broth can be prepared ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently on the stovetop before adding the toppings and noodles.

Q: Can I freeze the broth?

A: While the broth can be frozen, we recommend freezing it without the noodles and toppings. Cooked noodles tend to become mushy when thawed and reheated. Simply freeze the broth in an airtight container for up to 2 months, and when you're ready to enjoy, prepare fresh noodles and toppings.