Air-Fryer Ramen Noodle Bowl with Eggplant and Five-Spice Tofu
By Rebeccah MarstersPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
7 ounces firm or extra-firm tofu, cut into 1-inch pieces1 eggplant (1 pound)2 tablespoons mirin, divided1 tablespoon soy sauce, divided1 tablespoon toasted sesame oil, divided2 teaspoons cornmeal ¾ teaspoon five-spice powder ¼ teaspoon table salt 4 teaspoons unseasoned rice vinegar 2 scallion, white parts minced, green parts sliced thin on bias1 teaspoon grated fresh ginger 2 (3-ounce) packages ramen noodles, seasoning packets discarded2 radishes, sliced thin
Before You Begin
Despite the package instructions, the noodles need only a quick soak in boiling water to become tender. The large bowl in step 2 is reused several times in this recipe; there is no need to clean it. This recipe can be easily doubled.
Instructions
- Spread tofu on paper towel–lined plate, let drain for 20 minutes, then press dry gently with paper towels.
- Meanwhile, slice eggplant lengthwise into ¾-inch-thick planks. Halve each plank crosswise, then cut lengthwise into ¾-inch-wide strips. Whisk 1 tablespoon mirin, 1 teaspoon soy sauce, and 1 teaspoon oil together in large bowl. Add eggplant and toss to coat; transfer to air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until eggplant is softened and lightly browned, 10 to 15 minutes, tossing halfway through cooking.
- Transfer eggplant to plate; set aside. Toss tofu with cornmeal, five-spice powder, salt, and 1 teaspoon oil in now-empty bowl until evenly coated. Arrange tofu in even layer in now-empty basket. Return basket to air fryer and cook until tofu is crisp and lightly browned, 10 to 15 minutes, tossing halfway through cooking.
- Meanwhile, whisk vinegar, 1 tablespoon water, scallion whites, ginger, remaining 1 tablespoon mirin, remaining 2 teaspoons soy sauce, and remaining 1 teaspoon oil together in small bowl. Place ramen in again-empty large bowl; cover with boiling water; and let sit until softened, about 5 minutes, stirring occasionally to separate noodles.
- Drain noodles thoroughly and return to large bowl. Add dressing and toss to coat. Divide noodles between 2 serving bowls and top with any remaining dressing in bowl, eggplant, tofu, and radishes. Sprinkle with scallion greens and serve.
Time
45 minutesYield
Serves 2Ingredients
7 ounces firm or extra-firm tofu, cut into 1-inch pieces
1 eggplant (1 pound)
2 tablespoons mirin, divided
1 tablespoon soy sauce, divided
1 tablespoon toasted sesame oil, divided
2 teaspoons cornmeal
¾ teaspoon five-spice powder
¼ teaspoon table salt
4 teaspoons unseasoned rice vinegar
2 scallion, white parts minced, green parts sliced thin on bias
1 teaspoon grated fresh ginger
2 (3-ounce) packages ramen noodles, seasoning packets discarded
2 radishes, sliced thin
Ingredients
7 ounces firm or extra-firm tofu, cut into 1-inch pieces
1 eggplant (1 pound)
2 tablespoons mirin, divided
1 tablespoon soy sauce, divided
1 tablespoon toasted sesame oil, divided
2 teaspoons cornmeal
¾ teaspoon five-spice powder
¼ teaspoon table salt
4 teaspoons unseasoned rice vinegar
2 scallion, white parts minced, green parts sliced thin on bias
1 teaspoon grated fresh ginger
2 (3-ounce) packages ramen noodles, seasoning packets discarded
2 radishes, sliced thin
Ingredients
7 ounces firm or extra-firm tofu, cut into 1-inch pieces
1 eggplant (1 pound)
2 tablespoons mirin, divided
1 tablespoon soy sauce, divided
1 tablespoon toasted sesame oil, divided
2 teaspoons cornmeal
¾ teaspoon five-spice powder
¼ teaspoon table salt
4 teaspoons unseasoned rice vinegar
2 scallion, white parts minced, green parts sliced thin on bias
1 teaspoon grated fresh ginger
2 (3-ounce) packages ramen noodles, seasoning packets discarded
2 radishes, sliced thin
Why This Recipe Works
This was not a dish that screamed air fryer, but we used it to cook the eggplant and fry the tofu, leaving our hands free to whisk together a dressing and soak dried ramen noodles in boiling water. Eggplant batons coated with soy sauce, mirin, and toasted sesame oil became appetizingly silky in the air fryer. Draining our tofu on paper towels removed excess moisture so that the exterior of the cubes could crisp up, and tossing them with cornmeal (instead of cornstarch) gave them added crunch. Five-spice powder and soy sauce brought flavor to the dish, as did the rice vinegar, mirin, and ginger dressing.
Before You Begin
Despite the package instructions, the noodles need only a quick soak in boiling water to become tender. The large bowl in step 2 is reused several times in this recipe; there is no need to clean it. This recipe can be easily doubled.
Instructions
- Spread tofu on paper towel–lined plate, let drain for 20 minutes, then press dry gently with paper towels.
- Meanwhile, slice eggplant lengthwise into ¾-inch-thick planks. Halve each plank crosswise, then cut lengthwise into ¾-inch-wide strips. Whisk 1 tablespoon mirin, 1 teaspoon soy sauce, and 1 teaspoon oil together in large bowl. Add eggplant and toss to coat; transfer to air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until eggplant is softened and lightly browned, 10 to 15 minutes, tossing halfway through cooking.
- Transfer eggplant to plate; set aside. Toss tofu with cornmeal, five-spice powder, salt, and 1 teaspoon oil in now-empty bowl until evenly coated. Arrange tofu in even layer in now-empty basket. Return basket to air fryer and cook until tofu is crisp and lightly browned, 10 to 15 minutes, tossing halfway through cooking.
- Meanwhile, whisk vinegar, 1 tablespoon water, scallion whites, ginger, remaining 1 tablespoon mirin, remaining 2 teaspoons soy sauce, and remaining 1 teaspoon oil together in small bowl. Place ramen in again-empty large bowl; cover with boiling water; and let sit until softened, about 5 minutes, stirring occasionally to separate noodles.
- Drain noodles thoroughly and return to large bowl. Add dressing and toss to coat. Divide noodles between 2 serving bowls and top with any remaining dressing in bowl, eggplant, tofu, and radishes. Sprinkle with scallion greens and serve.
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