Peanut Butter Ramen
Ingredients
Crispy Korean Tofu
-
8
ounces
firm tofu
-
3
tablespoons
cornstarch
-
to taste
salt and black pepper
-
1–2
tablespoons
gochujang
-
1
tablespoon
soy sauce
-
1
tablespoon
maple syrup
Peanut Butter Ramen Broth
-
3
cloves
garlic
-
1
tablespoon
fresh ginger, minced
-
1–3
tablespoons
gochujang paste
-
¼
cup
peanut butter, natural unsweetened
-
2
tablespoons
white miso paste
-
4
cups
vegetable broth
-
2
teaspoons
toasted sesame oil
-
1
tablespoon
rice vinegar
-
2
teaspoons
maple syrup
-
1–2
tablespoons
soy sauce or gluten-free tamari
-
8
ounces
noodles of your choice
Optional Veggies and Toppings
-
to taste
various veggies (e.g., shredded carrots, steamed broccoli, kimchi, bok choy, spinach, etc.)
-
to taste
garnishes (e.g., green onions, crushed peanuts, sesame seeds, sriracha)
Instructions
- Prepare the crispy Korean tofu by breaking it into pieces and drying it with a towel.
- Mix gochujang, soy sauce, and maple syrup in a bowl and set aside.
- Coat the tofu pieces with salt, pepper, and cornstarch, then fry in a skillet until crispy.
- For the broth, sauté garlic and ginger, then mix in gochujang, peanut butter, and miso.
- Add vegetable broth, sesame oil, and soy sauce to the mixture, and simmer.
- Cook the noodles according to package directions and drain.
- Assemble the ramen bowls with noodles, broth, crispy tofu, and optional veggies and toppings.
Nutrition Facts (estimated)
Servings
4
Calories
487
Total fat
16.1g
Total carbohydrates
68.4g
Total protein
18g
Sodium
378.6mg
Cholesterol
0mg
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