Crispy Sheet-Pan Noodles with Glazed Tofu

cooking.nytimes.com

Heiditree

subheading: FOR THE NOODLES:

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded

2 tablespoons sesame oil

2 tablespoons neutral oil, such as grapeseed or vegetable

2 tablespoons soy sauce

Kosher salt (such as Diamond Crystal)

1 (14-ounce) package extra-firm tofu, patted dry and cut into ¼-inch-thick slices

3 baby bok choy, trimmed and sliced vertically into 4 pieces

Handful of cilantro leaves

subheading: FOR THE MARINADE:

2 tablespoons hoisin

1 tablespoon sesame oil

1 tablespoon maple syrup

1 garlic clove, grated

1 teaspoon sesame seeds

Directions at cooking.nytimes.com

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