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Korean Fried Tofu Mazemen Ramen

Prep Time 1 hour
Cook Time 20 minutes

Ingredients
  

  • 1 700g, 25oz package of frozen ramen noodles
  • 1 clove garlic minced
  • 2-3 red chilies thinly sliced
  • 1 bunch red swiss chard washed and coarsely chopped
  • 1 tablespoons soy sauce
  • 2 teaspoons fish sauce
  • 1 cup frozen corn
  • 1 batch Korean Fried Tofu see below
  • 1 batch Sweet & Spicy Sauce see below
  • 2 scallions thinly sliced

Korean Fried Tofu

  • 1 350g, 12oz package of extra firm tofu, cut into fingers
  • 2 tablespoons soy sauce
  • 1 1-inch knob ginger, julienned
  • 2 teaspoons salt divided
  • 3/4 cup corn starch
  • 1 teaspoon baking powder divided
  • 1/2 cup all purpose flour
  • 1/2 cup cold vodka
  • 1/2 cup cold water
  • 2-3 cups canola oil
  • 1 batch Sweet & Spicy Sauce see below

Sweet & Spicy Sauce

  • 1/4 cup gochujang
  • 1 clove garlic minced
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons sesame oil

Instructions
 

For the Tofu

  • Place the tofu in a large bowl and add the ginger. Pour 2 tablespoons of the soy sauce over top and toss to coat. Set aside to marinate for 30 minutes.
  • In a separate bowl, whisk 1 teaspoon of the salt, a 1/4 cup of the cornstarch and 1/2 a teaspoon of the baking powder together. Add the tofu to the bowl and toss to coat. Set aside and let rest for an additional 30 minutes.
  • In a medium-sized mixing bowl, whisk the remaining cornstarch, salt, and baking powder together. Form a well in the center and pour in the water and the vodka. Whisk until a thin batter forms.
  • Pour the canola oil into a large cast iron skillet. Heat the oil to 375°F and do your best to maintain this temperature.
  • One by one, take the tofu pieces out of the dry mixture, shake off the excess and dip it in the thin batter. Once fully coated, transfer the tofu to the oil. Fry 4-5 pieces at time until golden brown, about 5 minutes, turning once. Transfer the fried tofu to a plate lined with paper towel and keep warm in a 150°F oven until ready to serve.

For the Sauce

  • Hot Tip: Whip up the sauce while the tofu is marinating and store in the fridge.
  • Place all ingredients in a medium-sized bowl and stir to combine. Cover the sauce with plastic wrap and transfer to the fridge until ready to serve.

To Assemble

  • Heat a quarter-sized amount of canola oil in a large skillet until shimmering. Add the garlic and chilies and saute until fragrant, about 2 minutes. Add the swiss chard, soy sauce and fish sauce and saute until the chard leaves wilt and the stems are tender. Remove the chard from the heat. Cover and keep warm.
  • While you're cooking the chard, bring a large pot of water to a boil. Add the noodles and cook for 3 minutes or until al dente. Drain the noodles and set aside.
  • While the noodles are cooking, place the corn in the microwave and cook until hot. This took 45 seconds in my microwave.
  • Divide the noodles amongst four bowls and top with swiss chard, sweet corn, 3-4 tofu pieces and sliced scallions. Serve immediately with a small bowl of the Sweet & Spicy Sauce on the side.