Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

 

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can’t find ramen noodles (do NOT include any flavor packets)

2 T.s neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 T.s hoisin sauce

1/2 cup soy sauce

2 T.s sesame oil

2 T.s maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2″) knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste

 

if you like things spicy Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles. Make the marinade by combining all the ingredients in a small bowl and mixing well. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.