Description
A comforting bowl of ramen blended with creamy peanut butter and spicy gochujang, perfect for a cozy night in.
Ingredients
Scale
- 10 oz firm or extra-firm tofu, pressed and sliced
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 2 teaspoons gochujang
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch or tapioca starch
- 1 teaspoon oil (optional, for frying the tofu)
- 6 oz sliced mushrooms
- 2 tablespoons ginger-garlic paste
- 3 tablespoons smooth peanut butter
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari (for broth)
- 4–6 cups water or stock
- 6 oz ramen or thin udon noodles
- Lime wedges (for serving)
- Finely chopped green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prep the tofu: Press tofu for at least 15 minutes and slice it.
- Marinate tofu with soy sauce, gochujang, and garlic powder for 10 minutes.
- Heat pan and sear tofu until golden brown, about 3-4 minutes per side.
- Sauté sliced mushrooms with sesame oil until tender, then add ginger-garlic paste and stir for 1 minute.
- In a pot, combine water/stock, peanut butter, soy sauce, maple syrup, and sautéed veggies; bring to a gentle boil.
- Cook ramen or udon noodles according to package instructions (4-6 minutes).
- Serve broth in bowls, add noodles, and top with crispy tofu, lime wedges, green onions, and sesame seeds.
Notes
Storage: Keep leftovers in airtight containers for up to 4 days; freeze broth for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg
Keywords: spicy ramen, peanut butter, comfort food, vegan,
