This was so tasty! A mix between classic Mapo Tofu and your favorite creamy ramen.

Thanks to our good friends at Gluten Free & More Magazine for creating this delicious recipe! 

Mapo Tofu Ramen

Creamy Mapo Tofu Ramen

Gluten Free & More

Servings

4

Cook Time

15 minutes

Cuisine

Asian

Category

Dinner

Creamy Mapo Tofu Ramen
(Gluten-free, Dairy-free, Egg-free, Nut-free, Refined Sugar-free, Vegetarian, Vegan)

Recipe developed by Gluten Free & More

 

"If you’ve been scrolling food trends lately, you’ve probably seen some version of creamy, spicy ramen taking over your feed. This Creamy Mapo Tofu Ramen brings that viral comfort food energy straight to your kitchen — but with a completely gluten-free twist.


Inspired by the bold flavors of classic mapo tofu and the cozy slurp of ramen, this recipe delivers heat, creaminess, and deep umami flavor in every bite. Even better? We made this trending favorite entirely gluten-free thanks to GloryLand Brown Rice Noodles, so everyone can enjoy it without compromising texture or taste.


Gluten-free, dairy-free, egg-free, nut-free, refined sugar-free, vegetarian, and vegan — this bowl checks every box while still feeling indulgent and restaurant-worthy."


- Gluten Free & More Magazine

Ingredients

  • 1 (9.9 ounce) bag of GloryLand Brown Rice Noodles
  • 1 block silken tofu
  • 1½ tablespoons gluten-free miso paste, divided
  • 1 tablespoon nutritional yeast
  • 1 teaspoon sesame oil
  • Kosher or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon avocado oil
  • 1 block extra firm tofu, crumbled
  • 3 green onions, chopped, divided
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon rice vinegar
  • Chili crisp, for serving

Directions

  1. Cook the GloryLand Brown Rice Noodles per the package directions. Set aside.

  2. Blend the silken tofu with ½ tablespoon miso paste, nutritional yeast, sesame oil, and salt and pepper to taste until creamy. Set aside.

  3. Heat the avocado oil in a large skillet over medium-high heat. Add the crumbled extra firm tofu. Cook until dry. Add 1 tablespoon miso paste, 1 chopped green onion, the ginger, chili garlic sauce, and rice vinegar. Cook until crumbly. 

  4. Divide the noodles between 4 bowls, top with the silken tofu sauce, and the tofu crumble. Garnish with the rest of the green onions and chili crisp.