**Vegetables & Garnishes**

Using a vegetable peeler, shave 1-2 baby cucumbers into thin ribbons and finely shred 1 cup of red cabbage. Separately marinate the cucumber ribbons and the shredded cabbage in a mixture of 2 tablespoons of rice wine vinegar, 1 teaspoon of avocado oil, 1 teaspoon of chili oil, 1/2 teaspoon of agave, and a pinch of salt, then set aside. For the scallion nest, slice the white and pale green base of 1 to 2 scallions into fine strips and submerge in ice water to curl. Slice 1 radish and 1 red chili, and set alongside some sesame seeds.

 

**Broth**

In a dry pan over medium heat, dry toast 2 árbol chilis until fragrant, then remove from pan. Add avocado oil to hot pan and sauté 1 large shallot until softened. Add 1 small tomato (quartered), the toasted árbol chilis, 1.5 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Let cook for 1-2 minutes, then add 6 1/2 cups vegetable broth (made with mushroom, carrot, garlic, ginger, and onion) and simmer for 10-15 minutes. Then add 1/4 cup of tahini, 1 tablespoon of rice wine vinegar, 1/2 teaspoon of MSG, 1/2 teaspoon of garlic powder, and a squirt of sriracha. Use an immersion blender directly in the pot until broth is completely smooth, creamy, and emulsified. Taste and add soy sauce or salt if needed. 

 

**Tofu & Noodles**

Heat avocado oil in a pan over medium-high heat, add 1 pack of Blackbird Foods General Tso's crispy tofu (or tofu of choice), and sear until it has a nice char and is crispy on all sides (or air fry tofu). Add ramen noodles to broth and cook according to package instructions.

 

**Assemble the Bowl**

Ladle the broth and ramen noodles into a bowl. Fan the sliced radish pieces along the top inner rim of the bowl, then lay down the charred General Tso's tofu adjacent to the radishes. Place the cucumber ribbons on the left side of the bowl and the cabbage on the right side. Arrange the sliced red chilies at the bottom center, nestle the drained scallion nest directly into the center of the bowl, and garnish with sesame seeds, microgreens, and chili oil (optional)

Tofu ramen bowl (recipe in post)