Crispy Sheet-Pan Noodles With Glazed Tofu

Name: Crispy Sheet-Pan Noodles With Glazed Tofu
Total time: 35 min
Yield: 4 servings
Ingredients: 3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded; 2 tablespoons sesame oil; 2 tablespoons neutral oil, such as grapeseed or vegetable; 2 tablespoons soy sauce; Kosher salt (such as Diamond Crystal); 1 (14-ounce) package extra-firm tofu, patted dry and cut into 1/4-inch-thick slices; 3 baby bok choy, trimmed and sliced vertically into 4 pieces; Handful of cilantro leaves; 2 tablespoons hoisin; 1 tablespoon sesame oil; 1 tablespoon maple syrup; 1 garlic clove, grated; 1 teaspoon sesame seeds

By Hetty Lui McKinnon

Published March 19, 2023

Crispy Sheet-Pan Noodles With Glazed Tofu — Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 35 minutes
Rating: 4(5,705)
Comments: Read comments

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce.

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Ingredients

Yield:4 servings

For the Noodles

3blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2tablespoons sesame oil
2tablespoons neutral oil, such as grapeseed or vegetable
2tablespoons soy sauce
Kosher salt (such as Diamond Crystal)
1(14-ounce) package extra-firm tofu, patted dry and cut into ¼-inch-thick slices
3baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves

For the Marinade

2tablespoons hoisin
1tablespoon sesame oil
1tablespoon maple syrup
1garlic clove, grated
1teaspoon sesame seeds

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
Step 2
Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
Step 3
Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon neutral oil, soy sauce and ½ teaspoon kosher salt. Toss to combine, then evenly spread out the noodles.
Step 4
Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
Step 5
Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon neutral oil and ½ teaspoon kosher salt, and toss to coat.
Step 6
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and at the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Ratings

4 out of 5

5,705 user ratings

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Comments

Fun And Delicious3 years ago

Made this almost as written. Had two large bok choy instead of baby bok choy, so they ended up mostly as individual pieces on top. Had ramen that was thinner than the usual type so only soaked for three minutes in the same pan as where I boiled the water. Made extra marinade for drizzle, there wasn't enough after tofu dipping. The crunchy/soft noodles are fun and the flavor great without being too salty. My 7 year old and 2 year old ate it all up, including the greens.

deborah3 years ago

This dish was delicious! The teens absolutely loved it. That said, I made extra marinade and wished I had made even more. The noodles were a bit dry.

Badlands Bill3 years ago

Make more marinade. Not enough to drizzle!

Leor2 days ago

Looked easy to throw together; only moderately so, given the number of steps, as well as the delicacy needed in coating the tofu and nestling it in the noodles. I doubled the amount of marinade; would triple in the future. Omitted maple syrup and added black vinegar, two extra garlic cloves, and chopped fresh ginger to cut sweetness and add dimension. Used shredded kale and chopped narrow asparagus in place of unavailable bok choy; these cooked perfectly in the final 5 minutes.

Susan Miller3 weeks ago

This is my favorite dish ever. I grow bok choi in my greenhouse in the winter, just to be able to make it all year round. My adult daughter requests it all the time. It’s just so easy and tasty. I have no notes, just an appréciation for the dish. I must make it at least 30 times a year.

nicole1 month ago

I found that there was not enough marinade for tofu. Basically needed to double it. I also pressed the tofu to get rid of excess water. Pretty tasty overall!

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