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Creamy Vegan Miso Peanut Ramen with Crispy Garlic Tofu

A close-up of delicious Miso Peanut Ramen Bowls with Tofu, topped with scallions, shredded carrots, and bok choy.
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Prepare a satisfying bowl of ramen featuring a rich, creamy broth made from miso and peanut butter, topped with crispy pan-fried tofu.

Ingredients

Scale
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • 2 tablespoons neutral oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 4 cups vegetable broth
  • 1/4 cup smooth peanut butter
  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup or sugar
  • 1/2 teaspoon sriracha or chili garlic sauce (optional)
  • 2 servings ramen noodles (fresh or dried)
  • 1 cup chopped bok choy or spinach
  • 1/2 cup shredded carrots
  • 2 green onions, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Press the tofu well to remove excess water. Toss the cubed tofu with cornstarch until lightly coated.
  2. Heat the oil in a large skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Add the minced garlic and ginger during the last minute of cooking, stirring constantly until fragrant. Remove the tofu and garlic mixture from the skillet and set aside.
  3. In the same skillet or a medium saucepan, combine the vegetable broth, peanut butter, miso paste, soy sauce, rice vinegar, maple syrup, and sriracha (if using).
  4. Heat the mixture over medium heat, whisking constantly until the peanut butter and miso are fully dissolved and the broth is smooth and hot. Do not boil.
  5. Cook the ramen noodles according to package directions. Drain well.
  6. Add the bok choy or spinach and shredded carrots to the simmering broth and cook for 1-2 minutes until slightly wilted.
  7. Divide the cooked noodles between two bowls. Ladle the hot miso peanut broth and vegetables over the noodles.
  8. Top each bowl evenly with the crispy garlic tofu mixture. Garnish with sliced green onions and sesame seeds before serving immediately.

Notes

  • For extra crispy tofu, bake the coated tofu at 400°F (200°C) for 20 minutes instead of pan-frying.
  • Adjust the amount of sriracha or add a dash of sesame oil to the broth for different flavor profiles.
  • Use any firm vegetable you prefer, such as mushrooms or edamame, as a substitute for bok choy.

Nutrition

Find it online: https://sundayflavor.com/miso-peanut-ramen-bowls-with-tofu/