Blender Tantanmen with Crispy Tofu and Shimeji

A rich and creamy sesame ramen made with a high shear blender emulsion and topped with air fried tofu and pan seared shimeji mushrooms.

• Tofu
• 200g firm tofu, pressed and cut into 1.5cm cubes
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp cornflour
• Mushrooms
• 150g brown shimeji mushrooms, trimmed into small clusters
• 2 tsp toasted sesame oil
• 1 clove garlic, finely minced
• 2 tsp soy sauce
• Blender Tare
• 2 tbsp sesame paste with peanut
• 1 tbsp tahini
• 1 tbsp Lee Kum Kee chilli bean sauce
• 1.5 tbsp soy sauce
• 1 tbsp Chinese cooking rice wine
• 1 tsp white rice wine vinegar
• 1 tsp sugar
• 0.5 tsp fresh ginger, finely grated
• 1 clove garlic, peeled and crushed
• 0.25 tsp Szechuan green peppercorns, finely crushed
• 0.25 tsp MSG
• 100ml warm water
• Broth and Noodles
• 500ml boiling water
• 1 vegetarian stock cube
• 250ml soy milk
• 2 portions ramen noodles
• Garnish
• 2 spring onions, finely sliced
• 1 tbsp chilli oil
• 1 tsp roasted white sesame seeds
• 1 pinch shichimi togarashi

1. Preheat the air fryer to 200C.
2. Pat the 200g firm tofu cubes dry with kitchen paper.
3. Place the tofu cubes into a medium bowl.
4. Add 1 tsp soy sauce and 1 tsp toasted sesame oil to the tofu.
5. Toss the tofu gently until coated.
6. Dust 1 tbsp cornflour evenly over the seasoned tofu.
7. Toss again until the tofu cubes are lightly coated in cornflour.
8. Transfer the tofu to the air fryer basket in a single layer.
9. Air fry at 200C for 12 minutes until crisp and golden, shaking the basket halfway through.
10. Set a frying pan over medium-high heat on the gas hob.
11. Add 2 tsp toasted sesame oil to the hot pan.
12. Add 150g brown shimeji mushrooms in an even layer.
13. Sear the mushrooms undisturbed for 2 minutes.
14. Toss the mushrooms and cook for another 2 minutes.
15. Add 1 clove finely minced garlic and 2 tsp soy sauce to the pan.
16. Stir constantly for 30 seconds until the mushrooms are glazed.
17. Remove the pan from the heat and set the mushrooms aside.
18. Fit the small personal jar onto the KitchenAid K400 blender base.
19. Add 2 tbsp sesame paste with peanut and 1 tbsp tahini to the blender jar.
20. Add 1 tbsp Lee Kum Kee chilli bean sauce, 1.5 tbsp soy sauce, and 1 tbsp Chinese cooking rice wine.
21. Add 1 tsp white rice wine vinegar, 1 tsp sugar, and 0.5 tsp finely grated fresh ginger.
22. Add 1 clove crushed garlic, 0.25 tsp crushed Szechuan green peppercorns, and 0.25 tsp MSG.
23. Pour in 100ml warm water.
24. Secure the blade lid on the blender jar.
25. Blend on speed 4 for 30 seconds until completely smooth and emulsified.
26. Bring a pot of unsalted water to a boil on the gas hob for the noodles.
27. Dissolve 1 vegetarian stock cube into 500ml boiling water in a separate saucepan on the hob.
28. Pour 250ml soy milk into the hot stock.
29. Warm the saucepan gently over low heat until steaming, without letting it boil.
30. Drop 2 portions ramen noodles into the boiling water pot.
31. Boil the ramen noodles for 2 to 3 minutes until tender.
32. Drain the cooked ramen noodles thoroughly in a colander.
33. Divide the blended tare evenly between two warm ramen bowls.
34. Ladle the hot soy milk stock slowly into each bowl over the tare.
35. Whisk gently with chopsticks until the broth is frothy and fully incorporated.
36. Divide the drained noodles evenly between the two bowls.
37. Arrange half of the cooked shimeji mushrooms on top of each bowl.
38. Arrange half of the crispy air fried tofu on top of each bowl.
39. Scatter 2 sliced spring onions across the tops of both bowls.
40. Drizzle 1 tbsp chilli oil evenly between the bowls.
41. Sprinkle 1 tsp roasted white sesame seeds over each serving.
42. Finish each bowl with a pinch of shichimi togarashi and serve immediately.

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