Name: Peanut Butter Ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 8 ounces of firm tofu; 3 tablespoons cornstarch; Salt and black pepper; 1-2 tablespoons gochujang (adjust according to taste); 1 tablespoon soy sauce; 1 tablespoon maple syrup; 3 cloves garlic; 1 tablespoon fresh ginger, minced; 1-3 tablespoons gochujang paste (to taste); 1/4 cup natural unsweetened peanut butter (no added oils); 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 (ramen, rice, or soba noodles); Optional veggies: shredded carrots, steamed broccolini or broccoli, kimchi, bok choy, fresh spinach, shredded cabbage, roasted sweet potato, sautéed mushrooms, soft-boiled eggs (not vegan), daikon radish, pickled radish; Optional garnishes: scallions or cilantro, crushed roasted peanuts (or Peanut Chili Crunch), toasted sesame seeds, sriracha

why make this recipe

Peanut Butter Ramen is a delightful and comforting dish that combines rich flavors and satisfying textures. This recipe not only provides a hearty meal but also offers a unique twist on traditional ramen. With the creamy peanut butter, spicy gochujang, and savory tofu, it brings warmth and satisfaction in every bite. Plus, it’s customizable with your favorite veggies and garnishes, making it a versatile choice for any meal.

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how to make Peanut Butter Ramen

Ingredients:

8 ounces of firm tofu
3 tablespoons cornstarch
Salt and black pepper
1-2 tablespoons gochujang (adjust according to your taste)
1 tablespoon soy sauce
1 tablespoon maple syrup
3 cloves garlic
1 tablespoon fresh ginger, minced
1-3 tablespoons gochujang paste (to taste)
1/4 cup natural unsweetened peanut butter (no added oils)
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 (ramen, rice, or soba noodles)
Optional veggies: shredded carrots, steamed broccolini or broccoli, kimchi, bok choy, fresh spinach, shredded cabbage, roasted sweet potato, sautéed mushrooms, soft-boiled eggs (not vegan), daikon radish, pickled radish
Optional garnishes: scallions or cilantro, crushed roasted peanuts (or Peanut Chili Crunch), toasted sesame seeds, sriracha

Directions:

Using your hands, break the tofu into roughly one-inch pieces. The ragged edges will help it get crispy and soak up the sauce. Spread the tofu on a clean dish towel or paper towel on a plate to absorb some moisture.
In a small bowl, mix together the gochujang paste, soy sauce, and maple syrup. Set this mixture aside.
Remove the towel from the tofu, season with salt and pepper, and sprinkle cornstarch over it. Toss to coat evenly.
Heat a skillet over medium-high heat and add 1-2 tablespoons of oil. Place the tofu in a single layer in the skillet. Let it cook for about 5 minutes without moving it to get a crispy crust. Flip the pieces and cook for an additional 4-5 minutes. Stir to cook the sides evenly. Add the reserved sauce to the pan and stir, then turn off the heat and set aside.
In the same skillet, sauté the garlic and ginger in some oil for about a minute until fragrant. Then stir in the gochujang paste, peanut butter, and miso until well combined.
Gradually add the vegetable broth, sesame oil, and soy sauce, whisking until smooth. Bring to a simmer. Add the rice vinegar and maple syrup to the broth. Taste and adjust ingredients as needed, adding more spice or vinegar.
Meanwhile, boil the ramen noodles in a separate pot of water. This keeps them from getting too soft.

how to serve Peanut Butter Ramen

Serve the Peanut Butter Ramen hot in bowls. Top with your chosen veggies and garnishes, like scallions or crushed peanuts, for added flavor and crunch. Enjoy your delicious and nourishing meal!

how to store Peanut Butter Ramen

Leftover Peanut Butter Ramen can be stored in an airtight container in the fridge for up to 3 days. It’s best to keep the broth separate from the noodles to prevent them from becoming mushy. Reheat before serving.

tips to make Peanut Butter Ramen

For a spicier kick, add more gochujang according to your taste.
Try varying the vegetables depending on what you have on hand or your personal preference.
Ensure the tofu is well-drained and pressed to avoid excess moisture.

variation

You can easily make this dish vegan by sticking with tofu and using vegetable broth. For a non-vegan option, you can add soft-boiled eggs or chicken for additional protein.

FAQs

1. Can I use different noodles?
Yes, you can use any noodles you prefer, including rice noodles or soba noodles.

2. How can I make it gluten-free?
To make the dish gluten-free, opt for gluten-free soy sauce or tamari.

3. Can I make this recipe in advance?
Yes, you can prepare the sauce and tofu ahead of time. Just cook the noodles fresh right before serving to ensure they stay firm.