3babybok choytrimmed and sliced vertically into 4 pieces
1tbspneutral oil
½tspsalt
Cilantrooptional, a small amount
Marinade
2tbsphoisin
1tbspsesame oil
1tbspmaple syrup
1clovegarlicminced
1tspsesame seeds
Instructions
Prepare Noodles
Pre-heat the oven to 450ºF, with one rack on the top and one on the bottom.
Fill a kettle with ~2 quarts water and boil. Place the noodles in a heat-proof large bowl and cover with boiling water. Soak for 5 minutes, then drain. (Save the bowl.)
9 oz instant ramen noodles
Marinade
In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
14 oz tofu
Prepare and Bake Bok Choy
Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
3 baby bok choy, 1 tbsp neutral oil, ½ tsp salt
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy.
Drizzle with the remaining marinade, top with cilantro leaves and serve.