Prepare your gluten-free ramen noodles by boiling a pot of water. When the water is at a boil, add three ramen nests and cook for 3-4 minutes until cooked al dente (noodles should be softened but not mushy), mixing with a fork to help break apart the noodles. Drain the noodles and rinse with cold water to stop them from cooking further. Set aside.
To make your crispy tofu, combine cornstarch, salt and pepper in a bowl, mix together, then add your tofu cubes and coat them in the cornstarch mixture.
Heat the vegetable oil in a large pan over medium-high so it's hot but not smoking, then add the cubes of tofu to your hot oil and cook for a few minutes on each side until the tofu is lightly browned and cooked through. Add more oil to the pan, if needed. Remove from pan when done.
Using the same pan used to cook the tofu, add mushrooms and cook for 2 minutes over medium-high heat, then add shallots and garlic and cook for another 4-5 minutes until softened and fragrant.
Add broth, tamari, sambal oelek, honey and ginger to the pan and mix together. Bring mixture to a boil, then reduce heat to the lowest setting.
Add the cooked ramen and crispy tofu to the Asian sauce and mix everything together. Serve immediately topped with scallions and sesame seeds for added taste and texture.
Use Lotus Foods brown rice ramen or other rice ramen. Discard any seasoning packets (not needed).If you can't find fresh shiitake mushrooms, use cremini or baby bellas instead.You can use another starch, such as tapioca starch, in lieu of cornstarch but results may vary. Tapioca starch can be a bit more gummy.Vegan? Swap maple syrup for honey.