Smoked tofu and broccoli Korean-style ram-don (jjapaguri)

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4


Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang
From Saturday Kitchen


  • 200g/7oz dried ramen or udon noodles
  • 1 tbsp toasted sesame oil
  • 2 garlic cloves, finely chopped
  • 2.5cm/1in piece root ginger, peeled and finely chopped
  • 3 shallots, finely chopped
  • 2 red chillies, seeds removed and finely chopped
  • 1 tbsp cornflour
  • 1 tbsp rapeseed oil
  • 200g/7oz smoked tofu, drained, rinsed in cold water and cut into 2cm/¾in cubes
  • 400g/14oz firm tofu, drained and cut into 2cm/¾in cubes
  • 200g/7oz fresh shitake mushrooms, sliced
  • 1 tbsp Shaoxing rice wine
  • 2 tbsp dark soy sauce
  • 150g/5½oz long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm/¼ in rounds
  • 2 tbsp vegetarian mushroom sauce
  • 1 tbsp clear rice vinegar
  • 1 tbsp tamari
  • 2 spring onions, trimmed and finely sliced on the angle into 1cm/½in

For the noodle seasoning (per bowl)