If you’ve got a can of pumpkin puree lying around, you NEED to try this pumpkin ramen with tofu katsu! Chewy noodles submerged in rich broth with hints of spiced pumpkin, garlic, and lemongrass, and crispy tofu make for a uniquely cozy bowl that’s perfect for fall and winter!
Ingredients
• 1 tablespoon av oil, plus more for frying
• 1 white onion, chopped
• 1 (1-inch) knob of fresh ginger, thinly sliced
• 1 (1-inch) piece of fresh lemongrass, smashed
• 6 cloves garlic, smashed
• ½ jalapeno, deseeded
• 0.5 ounces dried shiitake mushrooms
• 6 cups vegetable broth
• 1 (14-ounce) block of extra-firm tofu
• 1 (15-ounce) can of pure pumpkin puree (NOT pumpkin pie filling)
• 1 (13.5-ounce) can full fat coconut milk
• 2 ½ teaspoons kosher salt, divided
• 2 teaspoon fresh ground black pepper, divided
• ½ teaspoon ground nutmeg
• ¾ cup unsweetened, unflavored non-dairy milk
• 1 vegan egg, prepared according to package directions
• 1 cup panko breadcrumbs
• 8 ounces ramen noodles, cooked according to package directions and drained
• Toasted sesame seeds, for serving
• Thinly sliced carrots, for serving
• Thinly sliced green onion, for serving
• Chili oil, for serving
Instructions
Heat the oil in a large Dutch oven or stockpot over medium heat. Once oil is hot, add the onion, ginger, lemongrass, garlic, jalapeno, and dried shiitakes. Simmer, stirring often, until the onion is translucent, and the garlic is fragrant, 5 to 7 minutes. Pour in the broth, reduce the heat to medium low, partially cover and simmer for 1 hour.
While the broth is simmering, press the tofu using a tofu press or kitchen towels and some heavy pans.
Strain the broth through a fine mesh sieve to remove all the aromatics. Return the broth back into the pot. Stir in the pumpkin puree and coconut milk. Season with 1 ½ teaspoons salt, 1 teaspoon pepper, and the nutmeg. Cover and simmer another 30 minutes. Taste and adjust seasonings if necessary.
Meanwhile, prepare the tofu katsu. For the dredging station, place the milk and vegan egg into one large shallow bowl, whisking to combine. In a second shallow bowl, add the panko breadcrumbs, and the remaining teaspoon salt and pepper and mix to combine.
Slice the pressed tofu into 4 pieces lengthwise. Working one slice at a time, dip the tofu piece into the milk mixture, then into the breadcrumbs, making sure to coat all sides of the tofu evenly. Repeat this process once more for a double coating. Transfer the coated tofu pieces in a single layer of an air fryer basket, spry generously with cooking oil and air fry at 375°F for 10-15 minutes, flipping halfway through.
To serve the pumpkin ramen, divide the ramen noodles evenly among 4 bowls. Pour in some broth, followed by a piece of the tofu katsu. Serve with sesame seeds, carrots, green onion and chili oi, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/pumpkin-ramen-with-tofu-katsu/