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!
What is Vegan Tantanmen?
Tantanmen is a Japanese version of the Chinese Dan Dan Noodles. It is traditionally made with minced pork and a nutty sauce made from sesame paste or peanut butter.
This vegan version of Tantanmen is made with tofu crumbles that mimic the texture of minced pork.
The sauce brings all the ingredients to life, as it has a rich, creamy taste with a hint of spice. I have tried various versions of the sauce and decided to make it with sesame paste (or tahini), gochujang, soy sauce, sesame oil, and soy milk. It has a unique taste that goes well with the noodles and toppings. and so addictive that will keep you coming back for more.
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:
To make the tofu crumbles:
- Garlic & ginger
- Firm tofu
- Soy sauce
To make the soup:
- Green onions & garlic
- Sesame paste (or tahini)
- Peanut butter
- Soy sauce
- Sesame oil
- Soy milk
- Bokchoy: alternatively, you can choose other cooked green toppings like broccoli,
- Chopped scallions
Make the tofu crumbles:
First, finely mince the garlic and ginger.
Crumble the firm tofu and squeeze out excess water. To do this, I use a fork to mash the tofu on a colander on top a bowl and press out as much water as possible.
Fry the tofu crumbles in oil until slightly golden. Keep mixing to make sure it is thoroughly cooked.
Add the minced garlic, ginger and soy sauce and mix well to combine.
Make the broth:
Thinly slice the scallion, divide between the white and green parts.
Then, add the minced garlic, white part of the scallion to a pot with oil. Stir fry until fragrant. Then reduce heat, add in the sauces: tahini, peanut butter, sesame oil, gochujang and soy sauce.
Mix together until it forms a thick paste, like this:
Add in the water, mix with the paste and bring to a soft boil and mix thoroughly. Add in the soy milk and simmer on low for a few minutes. After adding in the soy milk, make sure to not boil the soup as the soy milk tends to curdle at a high temperature.
Add salt to taste and set aside while you prepare the toppings.
Make the toppings:
Ramen noodles: Cook the noodles according to package instructions, then drain and rinse.
Bokchoy and corn: Blanch for 1 minute in boiling water, then drain and rinse.
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.
If you enjoyed this recipe, feel free to leave me a review on my blog or tag me on Instagram @veggieanh. Thanks for supporting my work!Print