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Spicy Italian-Style Ramen with Tofu

If you love ramen, you have to try it our way… Italian style. Break out of your midweek recipe rut with this spicy noodle bowl featuring an irresistible combination of Italian favorites like our sweet-and-tangy balsamic vinegar, spicy Calabrian Peppers, extra virgin olive oil and our famous Italian pasta.

INGREDIENTS

DIRECTIONS

  1. Heat 1 tablespoon oil in a large sauce pan over medium heat. Add leek and sauté until translucent, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
  2. Add tomato paste, crushed red pepper and salt. Cook until combined with leek mixture, 1-2 minutes. Add vegetable broth and anchovy sauce and bring to a boil.
  3. Reduce heat and add 1 tablespoon balsamic vinegar and simmer for 20 minutes. Add capellini to broth. Cook according to package instructions.
  4. Meanwhile, whisk together minced peppers, pepper oil, lemon juice, 4 tablespoons olive oil, vinegar and salt. Set aside to marinate.
  5. Cut tofu crosswise into 8 slabs, each ½ inch thick. Heat remaining tablespoon olive in a large skillet. Cook tofu, turning once until lightly browned about 8 minutes. Remove from heat and brush chili sauce on both sides.
  6. Ladle noodles and broth into bowls and top each with sugar snap peas, tofu and Calabrian Peppers (optional). Serve drizzled with chili sauce for an added kick.

Spicy Italian-Style Ramen with Tofu

If you love ramen, you have to try it our way… Italian style. Break out of your midweek recipe rut with this spicy noodle bowl featuring an irresistible combination of Italian favorites like our sweet-and-tangy balsamic vinegar, spicy Calabrian Peppers, extra virgin olive oil and our famous Italian pasta.