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Spicy Peanut Butter Ramen: 10 Reasons to Love This Dish

Spicy Peanut Butter Ramen
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This Spicy Peanut Butter Ramen recipe combines crispy gochujang garlic tofu with creamy, flavorful peanut butter broth and tender noodles for a comforting and spicy Asian-inspired meal.

Ingredients

Scale
  • 10 oz firm or extra firm tofu (pressed for at least 15 minutes and sliced into rectangles or cubes)
  • 2 teaspoons soy sauce (or tamari)
  • 2 teaspoons gochujang
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch or tapioca starch
  • 1 teaspoon oil (optional, for cooking tofu)
  • 6 oz sliced mushrooms (white, cremini, or portabella)
  • 2 tablespoon ginger-garlic paste
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon gochujang (or other Asian chile sauce)
  • 1 tablespoon maple syrup
  • 2 tablespoons soy sauce (or tamari)
  • 4–6 cups water or stock (vegetable or chicken broth recommended)
  • 6 oz ramen or thin udon noodles
  • Lime wedges
  • Green onions, sliced
  • Sesame seeds

Instructions

  1. Press and cube the tofu if you haven’t already. In a bowl, combine 2 teaspoons soy sauce, 2 teaspoons gochujang, 1/2 teaspoon garlic powder, and 1 teaspoon sesame oil. Pour this marinade over the tofu and toss to coat evenly.
  2. Add 1 tablespoon cornstarch or tapioca starch to the tofu, tossing well to coat. If the mixture is still wet, add the remaining cornstarch and toss again to ensure the tofu is well coated.
  3. Choose between two methods: Bake the tofu by spreading the cubes on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 20-25 minutes until crispy, or heat 1 teaspoon oil in a wok or skillet and cook the tofu for 5-6 minutes until it’s crisp on most edges. Remove tofu and set aside.
  4. In the same wok used for tofu, add a bit of oil if needed, then add sliced mushrooms and a pinch of salt. Cook for 2-3 minutes until mushrooms start to brown on the edges.
  5. Stir in 2 tablespoons ginger-garlic paste, 3 tablespoons smooth peanut butter, 1 tablespoon gochujang, 1 tablespoon maple syrup, and 2 tablespoons soy sauce. Mix well to combine all ingredients.
  6. Pour in 1/4 cup water or broth and stir to incorporate the peanut butter smoothly. Then add the remaining 3 3/4 to 5 3/4 cups broth. Bring the mixture to a strong rolling boil.
  7. Submerge 6 oz ramen or udon noodles in the boiling broth and cook according to package instructions—about 3-4 minutes for ramen or 7-8 minutes for thin udon noodles.
  8. Once noodles are cooked, turn off heat. Taste the broth and adjust salt, sweetness with more maple syrup, or add black pepper for additional heat if desired.
  9. Ladle the broth into bowls, add noodles and mushrooms, then top with the crispy tofu cubes. Garnish with a squeeze of lime, lime wedges, sliced green onions, and sesame seeds. Serve immediately.
  10. Cook noodles and cool before storing separately. Crisp tofu can be stored cold. Prepare broth with 3 cups of broth, bring to boil, then refrigerate after cooling. When ready to serve, reheat broth, add noodles and tofu, and enjoy. The soup will keep refrigerated for up to 3 days.

Notes

  • This dish is perfect for a cozy, hearty dinner.
  • The soup will keep refrigerated for up to 3 days.

Nutrition

Find it online: https://keepityummy.com/spicy-peanut-butter-ramen/

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