Air-fry the tofu crumbles

• Crumble the tofu into coarse, meaty pieces.
• Spray with a little oil and spread in the air fryer basket.
• Air fry until dehydrated and golden, shaking halfway.

Season the tofu like ground beef

• Heat a little oil in a pan and add the garlic and ginger.
• Add the air-fried tofu crumbles with the chili bean paste and soy sauce.
• Cook, stirring, until the crumbles are well coated and deeply savoury.

Build the tantan broth

• Whisk the tahini and toasted sesame oil with a little hot stock in a bowl.
• Pour in the remaining stock and simmer gently.
• Taste and adjust with soy sauce.

Cook the noodles and bok choy

• Boil the ramen noodles until just tender.
• Blanch the bok choy in the same water.
• Drain well.

Assemble and serve

• Divide the noodles between bowls and ladle over the broth.
• Top with the tofu crumbles, bok choy, scallions and sesame seeds.