Crispy Tofu Coconut Mala Tantan Ramen

Method

1. To Prepare
2. Soak the dried shiitake mushrooms in 150 ml warm water for about 15 minutes until softened.
3. Gently squeeze out the mushrooms, reserving the soaking liquid. Trim off the tough stems. Score a small cross on the top of two mushrooms for garnish and finely chop the remaining mushrooms. Set aside.
4. Heat a small amount of sesame oil in a frying pan and sauté the diced tofu and chopped mushrooms until lightly golden. Add a small amount of Lee Kum Kee Mala Sauce and toss well. Set aside.
5. Lightly blanch the bok choy until just tender.
6. To make a bok choy rose, select one whole bok choy and trim the base about 5 cm from the root. The leaves will naturally open into a rose-like shape. Set aside for garnish.
7. To Cook
8. In a large saucepan, heat the Lee Kum Kee Sesame Oil over medium heat.
9. Add the garlic and ginger and sauté until fragrant.
10. Stir in the Lee Kum Kee Mala Sauce, tahini, brown sugar and soy sauce, mixing well over low heat.
11. Add the prepared vegetable stock, the reserved shiitake soaking liquid, and the Valcom Kaffir Lime Leaves. Bring to a gentle boil and allow the leaves to infuse the broth for 3–4 minutes.
12. Stir in the coconut milk and simmer briefly. Taste and adjust seasoning with salt if needed.
13. Cook the Hakubaku Ramen Noodles according to the packet instructions.
14. Divide the cooked noodles between serving bowls and ladle the hot Coconut Mala Tantan broth over the noodles.
15. Top with shiitake mushrooms, crispy tofu and mushrooms, bok choy, coriander, chilli threads and a sprinkle of crushed Sichuan peppercorns. Garnish with the bok choy rose and serve immediately.