Crispy Tofu 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, sweet corn and diced red paprika in boiling water until just tender. Drain and set aside.
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, raw sugar and soy sauce, mixing well over low heat.
11. Add the prepared vegetable stock and the reserved shiitake soaking liquid. Bring to a gentle boil.
12. Stir in the soy 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 mala tantan broth over the noodles.
15. Top with shiitake mushrooms, crispy tofu, bok choy, sweet corn and paprika. Garnish with spring onions, coriander and the bok choy rose. Serve immediately.