Tofu Crumbles:

1. Finely mince the garlic and ginger.

2. 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.

3. Fry the tofu crumbles in oil until they turn slightly golden. Keep stirring to ensure thorough cooking.

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

Broth Preparation:

1. Thinly slice the scallions, separating the white and green parts.

2. In a pot with oil, stir-fry the minced garlic and the white part of the scallion until fragrant.

3. 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.

4. Add water to the paste, stirring thoroughly. Bring it to a soft boil.

5. Incorporate soy milk, but be cautious not to boil the soup excessively, as soy milk tends to curdle at high temperatures.

6. Season with salt and set the broth aside while you prepare the toppings.

Toppings:

1. Cook the ramen noodles according to package instructions, then drain and rinse.

2. Blanch the bok choy and corn in boiling water for 1 minute, then drain and rinse.

Assembling Vegan Tantanmen:

1. In a bowl, place the cooked noodles.

2. Top with tofu crumbles, bok choy, corn, and the green part of the scallion.

3. Pour the luscious broth over the ingredients.

4. Sprinkle with sesame sauce and sesame oil.