Crispy Sheet-Pan Noodles With Glazed Tofu
For the Noodles - 3blocks instant ramen noodles (about 9 ounces), flavor packets discarded - 2tablespoons sesame oil - 2tablespoons neutral oil, such as grapeseed or vegetable - 2tablespoons soy sauce - Kosher salt (such as Diamond Crystal) - 1(14-ounce) package extra-firm tofu, patted dry and cut into ¼-inch-thick slices - 3baby bok choy, trimmed and sliced vertically into 4 pieces - Handful of cilantro leaves For the Marinade - 2tablespoons hoisin - 1tablespoon sesame oil - 1tablespoon maple syrup - 1garlic clove, grated - 1teaspoon sesame seeds https://cooking.nytimes.com/recipes/1022637-crispy-sheet-pan-noodles-with-glazed-tofu
Ingredients
- baby bok choy
- extra-firm tofu
- flat leaf parsley
- garlic
- hoisin sauce
- maple syrup
- ramen noodles
- salt
- sesame oil
- sesame seeds
- soy sauce
- vegetable oil