This recipe might look long and complicated, but it’s actually really easy. It just takes a lot of explaining. I’ve adapted it to use as few dishes as possible by using the same one-gallon Ziploc bag three times, and cooking everything together on one big sheet pan. I’ve used avocado oil because of its high smoke point. You can easily find ramen noodles in larger quantities without the flavor packets, if you prefer. I can’t begin to tell you how much we enjoyed this dish, especially the thick mats of crispy noodles. In the photo, I’ve flipped things around a bit so you can see those scrumptious toasted noodles and tofu.

Ingredients for tofu:

1 block extra-firm tofu, such as Heiwa

2 Tbsp. hoisin sauce

1 Tbsp. avocado oil

1 Tbsp. sesame oil

1 Tbsp. maple syrup

1 Tbsp. soy sauce

3 cloves garlic, minced

1/8 to ¼ tsp. red pepper flakes (optional)

Directions for tofu:

1. Drain and dry the tofu with a dishtowel. Cut the tofu crosswise into about 10 slices ¼ inch thick. Lay them out on a towel and gently press them as dry as possible.

2. Combine the remaining ingredients in a one-gallon plastic Ziploc bag and lay the tofu slices flat in the bag, being sure all the slices are immersed in the sauce. Turn the bag over occasionally to saturate both sides of the tofu. Marinate for at least an hour or prepare a day ahead, if it’s more convenient.

Ingredients for noodles and bok choy:

8 to 9 ounces ramen noodles (save flavor packets for another use)

2 Tbsp. sesame oil

2 Tbsp. avocado oil

2 Tbsp. soy sauce

3 heads baby bok choy

6 to 7 ounces sliced baby bella or shiitake mushrooms

Handful of cilantro leaves, chopped

Toasted sesame seeds for garnish

Directions for noodles and bok choy:

1. Bring a vat of water to a boil and remove it from the heat. Drop in the noodles and let them sit for about 4 to 5 minutes, until softened. Rinse and drain them well.

2. While the water is coming to a boil, cover a large sheet pan with aluminum foil (or don’t) and spray it with nonstick cooking spray. Lay the tofu slices in the center of the pan. Leave any remaining marinade in the bag.

3. In the same bag, make the noodle sauce by combining the sesame oil, avocado oil, and soy sauce.

4. Set your oven to 450 degrees. Place one rack on the next-to-highest position and the other on the lowest.

5. Place the drained noodles in the plastic bag along with the noodle sauce (step 3), leaving in any ingredients left over from the tofu. Squish the bag until the noodles are evenly coated, then spread them out on the sheet pan in any empty spaces around the tofu. Save this bag.

6. Place the sheet pan on the lowest rack in your oven and bake for 15 minutes.

7. While the noodles and tofu are baking, quarter the bok choy heads lengthwise. Put them and the sliced mushrooms in the plastic bag you saved and drizzle them with a little more avocado oil. Toss them around until they’re coated.

8. After the noodles/tofu have cooked for 15 minutes, turn over the tofu, place the bok choy and mushrooms on top, salt them lightly, and move the sheet pan to the next-to-top rack. Bake for another 15 minutes or so, until the bok choy is bright green with some toasted areas.

9. Carefully flip the ingredients in the pan around a little and garnish with cilantro and sesame seeds.

Adapted from a New York Times recipe.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.