Crispy Sheet-Pan Noodles With Glazed Tofu

Made this almost as written. Had two large bok choy instead of baby bok choy, so they ended up mostly as individual pieces on top. Had ramen that was thinner than the usual type so only soaked for three minutes in the same pan as where I boiled the water. Made extra marinade for drizzle, there wasn't enough after tofu dipping. The crunchy/soft noodles are fun and the flavor great without being too salty. My 7 year old and 2 year old ate it all up, including the greens.

This dish was delicious! The teens absolutely loved it. That said, I made extra marinade and wished I had made even more. The noodles were a bit dry.

Make more marinade. Not enough to drizzle!

This is SO delicious. What a great outcome from such simple ingredients. I would recommend doubling the marinade so there is enough to drizzle at the end as I used the recommended amount up during the tofu prep.

As almost everyone else said, the marinade needs to be at least doubled. Also, to my taste this was under-spiced and I really felt like it needing some amping up. I ended up drizzling some soy sauce over it once plated and added chili crisp. If I made it again, I would double or maybe triple the garlic (if I was doubling the marinade I would use 4 or 5 cloves of garlic), sub some hot sesame oil for the plain sesame oil, and add some soy sauce and chili-garlic paste to the marinade.

I followed the advice of the others and doubled the marinade. Here’s what happens: about every 5 years the one virtuous bone in my body says “tofu! That’s a good idea!” But I am here to tell you that tofu is never a good idea. I was sold on the crispy noodle biz, and next time I’d triple that sauce and use pork or chicken.

A very flexible and forgiving recipe, downsized it for one and it turned out great! I wanted a little more protein and crunch so I threw in a handful of peanuts at the start, and used Thai Basil instead of cilantro as that is what I had. Next time I will also put some scallions in at the end.

Though the recipe says to discard the flavor packet, it would have been better if it said to save the packets for another use. For instance, you could add the contents to the water for making rice. Or use it to flavor water to make broth. Or boil up some vermicelli, and add it to the water for a (near) instant noodle soup.

It’s a little on the sweet side. Next time I’ll leave out the maple syrup since the hoisin sauce is also sweet. I added spicy chili crisp at the table and will probably just add it directly to the marinade next time I make it.

This was a huge hit with the whole family. I modified it as follows: Taking the comments about it being too sweet into account, I left out the hoisin sauce, added a little oyster sauce and it was a good sweetness level. Added a whole bunch of fresh grated ginger Doubled the marinade Did it on two trays - one that was the marinated tofu and some sliced cabbage that I let roast, the other with the noodles + marinade + a bit of sesame oil + tossed baby spinach in a few minutes before it being done

I have made this four times now. Learn from my two failed attempts: USE TWO SHEET PANS. With 1 pan, my noodles ended up steamed, with almost zero crunchy bits, and really, that’s what you’re making this for. The tofu releasing water doesn’t help in that regard. Parchment paper will help prevent the delicious crunchy bits from fusing to your pan. Other tips: double marinade, save half of it for drizzling on noodles after baking. This is pretty oil heavy—worth it.

I do this with parboiled Chinese egg noodles, strain, let dry, then spritz with oil before putting in the oven.

Attractive results but way too sweet and too oily even though I used a bit of marinade to moisten bokchoy instead of oil. A garnish of chopped scallions plus optional hot mustard sauce mitigated the sweetness, but next time I'll use less maple syrup and add hot red pepper flakes to marinade.

This is really tasty and comes together fairly easily with minimal hands-on time. I have made this twice now. I doubled the marinade after reading the comments. At the end, I thinned the remaining marinade with a little hot water to make it easier to drizzle. My store does not carry baby bok choy so I used broccolini the first time and a mix of cabbage/green beans/scallions the second time. I fried the tofu before baking it the second time I made this so it would be less soft at the end.

Didn't have hoisin so subbed oyster sauce with a little molasses. Doubled marinade, and added some chili crisp at the last step, to coat book choy. Absolutely delicious but there's quite a bit of oil in it (especially if you double marinade, which I agree you need to do to have enough). Would like to try again with a little less.