Crispy Sheet-Pan Noodles With Glazed Tofu Recipe (2024)

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Fun And Delicious

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.

deborah

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 Bill

Make more marinade. Not enough to drizzle!

Alex

This is SO delicious. What a great outcome from such simple ingredients. I would recommend doubling the marinade so there is enough to drizzle at the end as I used the recommended amount up during the tofu prep.

Steve

As almost everyone else said, the marinade needs to be at least doubled. Also, to my taste this was under-spiced and I really felt like it needing some amping up. I ended up drizzling some soy sauce over it once plated and added chili crisp. If I made it again, I would double or maybe triple the garlic (if I was doubling the marinade I would use 4 or 5 cloves of garlic), sub some hot sesame oil for the plain sesame oil, and add some soy sauce and chili-garlic paste to the marinade.

Mimi Pond

I followed the advice of the others and doubled the marinade. Here’s what happens: about every 5 years the one virtuous bone in my body says “tofu! That’s a good idea!” But I am here to tell you that tofu is never a good idea. I was sold on the crispy noodle biz, and next time I’d triple that sauce and use pork or chicken.

Nancy

Though the recipe says to discard the flavor packet, it would have been better if it said to save the packets for another use. For instance, you could add the contents to the water for making rice. Or use it to flavor water to make broth. Or boil up some vermicelli, and add it to the water for a (near) instant noodle soup.

E C

A very flexible and forgiving recipe, downsized it for one and it turned out great! I wanted a little more protein and crunch so I threw in a handful of peanuts at the start, and used Thai Basil instead of cilantro as that is what I had. Next time I will also put some scallions in at the end.

Susan C

It’s a little on the sweet side. Next time I’ll leave out the maple syrup since the hoisin sauce is also sweet. I added spicy chili crisp at the table and will probably just add it directly to the marinade next time I make it.

Eve

This was a huge hit with the whole family. I modified it as follows:Taking the comments about it being too sweet into account, I left out the hoisin sauce, added a little oyster sauce and it was a good sweetness level.Added a whole bunch of fresh grated gingerDoubled the marinadeDid it on two trays - one that was the marinated tofu and some sliced cabbage that I let roast, the other with the noodles + marinade + a bit of sesame oil + tossed baby spinach in a few minutes before it being done

Sam

I have made this four times now. Learn from my two failed attempts: USE TWO SHEET PANS. With 1 pan, my noodles ended up steamed, with almost zero crunchy bits, and really, that’s what you’re making this for. The tofu releasing water doesn’t help in that regard. Parchment paper will help prevent the delicious crunchy bits from fusing to your pan. Other tips: double marinade, save half of it for drizzling on noodles after baking. This is pretty oil heavy—worth it.

s.l.

I do this with parboiled Chinese egg noodles, strain, let dry, then spritz with oil before putting in the oven.

esperanza

Attractive results but way too sweet and too oily even though I used a bit of marinade to moisten bokchoy instead of oil. A garnish of chopped scallions plus optional hot mustard sauce mitigated the sweetness, but next time I'll use less maple syrup and add hot red pepper flakes to marinade.

Priscilla

This is really tasty and comes together fairly easily with minimal hands-on time. I have made this twice now. I doubled the marinade after reading the comments. At the end, I thinned the remaining marinade with a little hot water to make it easier to drizzle. My store does not carry baby bok choy so I used broccolini the first time and a mix of cabbage/green beans/scallions the second time. I fried the tofu before baking it the second time I made this so it would be less soft at the end.

Zed

Didn't have hoisin so subbed oyster sauce with a little molasses. Doubled marinade, and added some chili crisp at the last step, to coat book choy. Absolutely delicious but there's quite a bit of oil in it (especially if you double marinade, which I agree you need to do to have enough). Would like to try again with a little less.

Linda

Yummy. I used the same amount of marinade but only two packs of ramen and 8 ounces of tofu. I didn’t have bok choy, so used a cole slaw mix. Two sheet pans and it turned out great. Really crispy noodles and tofu.

Jay

Made a few changes and it turned out great- I used tofu puffs instead of firm tofu and they crisped up beautifully. At the recommendation of other commenters I baked the tofu and noodles on separate sheet pans and made extra (2.5x the recipe) marinade. I also added gai lan along with the bok choy. My partner thought the marinade was a bit too sweet and added chili crisp, I thought it was great as is.

D

Definitely double the marinade as others have mentioned (although I kept the maple at 1x). Used Ocean’s halo ramen noodles and those were perfect. Threw in some extra cabbage shreds I had and that was a nice addition too. Finished with chopped green onions.

Ian from Salt Spring Island, BC Canada

I ‘m with Mimi Pond on this one… Chicken all the way - skinless boneless chicken thighs cut into 1”1/2 pieces, and a teaspoon of red pepper flakes.

Chris

Make with Kalettes instead of bok choy. Was a little bland - maybe do something to amp it up next time? See how it re-heats.

Robbo

Generally a disappointment. The tofu doesn't cook sufficiently. The marinade is too thick to drizzle in Step 6.

Gail Lansky

I made this as instructed and added chopped scallions to the noodle tofu pan. I roasted thinly sliced sweet potatoes and added them to the finished dish. A bit more color and a lot of YUM!!!!!!!!!

Tricia

We added some thickly sliced cabbage to the noodles. We made broccoli instead of Bok Choi and did the two sheet pans as many suggested. Added extra garlic and ginger to the marinade. I added the broccoli at the beginning and it was done perfectly. I thinned the marinade with part water part broth to cut down on the oil. It was such a satisfying weekday dinner! Will definitely put this in rotation.

Kevin

Excellent dish - i used broccolini and long slices of carrots, which I parboiled for 1 and 3 minutes, then drained. Firm sprouted tofu from Trader Joe’s. Also used the gluten-free ramen from Costco (I think Whole Foods also carries this). Parboiled the noodles until the cake came apart, then drained. The crispy noodles are really a nice base for whatever you want to put on top. I used about 1.5 times the marinade for two people, and had some left over that I’ll use tomorrow in fried rice.

SamNYC

I love tofu in all forms, including Taiwanese stinky tofu. Heck, I've been known to eat 2+ lbs in one sitting. Too bad soy has been linked to dementia in Hawaiian men and possible emasculation as well. That said, I still eat tofu and my favorite form is frozen extra firm tofu. If you freeze the package for a few days, the texture becomes spongy and chewy, which makes a great substitute for meat. You can easily squeeze out the water and the spongy texture absorbs flavors and marinades quickly.

Deborah

Not a tofu fan but ramen noodles are my guilty pleasure. I make this often using whatever green veggies I have. It's a perfect side for most anything. I sometimes spice it up a bit - depending on the audience.

SamNYC

I first tried this recipe verbatim, then tried my MUCH easier version. No one could tell a difference so I'm sticking to my way:1) I cooked ramen the normal way: 3 mins in a pot of boiling water.2) I used normal table salt. Cheaper, more readily available and it's what Asians use. I only use kosher when large grains are important.3) Cooked it on a rack in an air fryer oven. MUCH quicker and no need to turn. The intense hot air dries the ramen as it crisps. I can even do two racks at once.

SamNYC

Most of my friends, especially Asians, found the marinade to be too sweet. I now just use store-bought Asian salad dressing for the tofu. It's a nice balance of sweet, sour and saltiness. And because of it has soy sauce, there's umami.Also, instead of the soy sauce and salt, we often just sprinkle on the flavor packet that comes with the ramen. Because of the additional spices, there's a more complex flavor. And we have the option of different flavors: pork, beef, chicken, shrimp, etc.

SamNYC

Because this is a dry recipe, you can use much less seasoning. One seasoning pack may be enough for the entire recipe. When I make instant ramen, I usually mix ⅓ of the pack into the drained noodles to make lo mein. Lowers the sodium intake considerably and I prefer lo mein to noodle soup anyway. Should work fine with this chow mein recipe as well. And no, MSG isn't harmful. The myth all started as a joke (see Wikipedia). A Swedish study even found that you can use ⅓ less salt by adding MSG.

Jodi

I’ve made this twice- once with fancy, brown rice ramen, the second with a cheap ramen packet. The cheap ramen was better (who would have thought?). Double the marinade and you have a very nice dish.

Chris Cooks

Double or triple the marinade, for sure. I sub broccoli for boy choy, and cook the ramen in a flavor packet or two for a little extra flavor in the noodles. This is a go-to, fast-dinner family favorite.

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Crispy Sheet-Pan Noodles With Glazed Tofu Recipe (2024)

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