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Spicy Sichuan Ramen Cup with Cabbage & Tofu
Nawaal Ahmed

Spicy Sichuan Ramen Cup with Cabbage & Tofu (Easy Vegan Meal Prep)

Sichuan-Style Instant Ramen Jar with Tofu and Napa Cabbage
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: Soup
Cuisine: Asain-inspired
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 3 cups 180 g napa cabbage, shredded
  • 1 1/2 cups 200 g cooked ramen noodles
  • 9 oz 255 g extra-firm tofu, cubed
  • 2 tsp 10 g Sichuan chile-bean sauce or chili garlic sauce
  • 2 tsp 10 g tahini
  • 1/2 tsp 3 g vegetable bouillon paste
  • 1/4 tsp 1 g black vinegar
  • 1/2 tsp 3 g brown sugar
  • 1/2 tsp 2 g toasted sesame seeds
  • 1/2 tsp 2 g Chinese rice wine
  • 1/4 tsp 1 g Sichuan peppercorns, crushed
  • 1 cup 240 ml very hot water

Method
 

  1. Add tahini, chili sauce, bouillon paste, black vinegar, sugar, sesame seeds, rice wine, and crushed peppercorns into a heatproof jar or bowl
  2. Stir the mixture until smooth and aromatic, forming a thick, spicy paste at the base
  3. Layer shredded cabbage over the sauce, followed by tofu cubes and cooked noodles
  4. Press ingredients gently to fit while keeping layers distinct for even soaking
  5. Pour very hot water over the top until everything is fully submerged
  6. Cover and let sit for 5–7 minutes as the cabbage softens and flavors meld
  7. Stir thoroughly before eating, releasing a fragrant, spicy aroma and creamy broth

Notes

Protein: 18 g

Carbohydrates: 60 g

Fat: 12 g

Fiber: 5 g

Sugar: 6 g

Sodium: 520 mg