Air-Fryer Ramen Noodle Bowl with Eggplant and Five-Spice Tofu

Name: Air-Fryer Ramen Noodle Bowl with Eggplant and Five-Spice Tofu
Yield: Serves 2
Cuisine: Japanese
Ingredients: 7 ounces, firm or extra-firm tofu, cut into 1-inch pieces; 1 , eggplant (1 pound); 2 tablespoons, mirin, divided; 1 tablespoon, soy sauce, divided; 1 tablespoon, toasted sesame oil, divided; 2 teaspoons, cornmeal; ¾ teaspoon, five-spice powder; ¼ teaspoon, table salt; 4 teaspoons, unseasoned rice vinegar; 2 , scallion, white parts minced, green parts sliced thin on bias; 1 teaspoon, grated fresh ginger; 2 (3-ounce) packages, ramen noodles, seasoning packets discarded; 2 , radishes, sliced thin

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By Rebeccah Marsters

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

SERVES2

TIME45 minutes

Air-Fryer Ramen Noodle Bowl with Eggplant and Five-Spice Tofu

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

WHY THIS RECIPE WORKS

This was not a dish that screamed air fryer, but we used it to cook the eggplant and fry the tofu, leaving our hands free to whisk together a dressing and soak dried ramen noodles in boiling water. Eggplant batons coated with soy sauce, mir...

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