San Bei (Taiwanese Three Cup) Tofu and Ramen by Joy Huang | The Cooking of Joy - Recipe Print View

Drain the tofu and pat dry with paper towels. Carefully slice into thick slices. [Editors' note: We sliced them about 1/2 inch thick.] Heat a medium pan on medium high and add the vegetable oil. Pan fry the tofu slices for several minutes on each side until golden brown. Remove to a paper towel-lined plate and let drain. Remove any excess oil in the pan and then add the sesame oil. Stir fry the ginger and garlic over low heat until fragrant. Add the soy sauce, cooking wine, rock sugar, water, and the tofu slices. Bring to a boil and then reduce the heat, simmering for about 7 minutes. In the meantime, bring a pot of salted water to boil and cook the ramen noodles until just done. Drain and transfer into two bowls. Mix the cornstarch with a tablespoon of water and add to the pan. Bring the sauce to a boil again and stir until slightly thickened. Add the Thai basil leaves and cook for another minute until wilted. Ladle the tofu and sauce over the cooked ramen noodles and garnish with the soft-boiled eggs.