Creamy Peanut Tofu Ramen
This Creamy Peanut Tofu Ramen is the ultimate comfort food — hearty, flavorful, and wonderfully nourishing. It's an easy way to bring restaurant-quality ramen right into your kitchen, without any fuss.
Ingredients
- 8 oz ramen noodles look for plain, not the instant packet with seasoning
- 1 block 14 oz firm tofu, pressed and cubed
- 1 tablespoon vegetable oil or avocado oil
- 1 cup vegetable broth
- 1 cup coconut milk full-fat for creaminess, or light for a lighter option
- 1/4 cup peanut butter smooth is best
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon maple syrup or honey if not strictly vegan
- 1 tablespoon lime juice freshly squeezed
- 2 cloves garlic minced
- 1 teaspoon ginger grated (fresh or jarred)
- Optional: sliced green onions and crushed peanuts for garnish
Substitutions:
- Swap almond butter for peanut butter for a different flavor.
- Use soba or rice noodles if preferred.
- Add a dash of chili flakes if you like it spicy!
Instructions
Press and Prepare the Tofu
- Start by pressing your tofu to remove excess moisture. Wrap it in a clean kitchen towel and set something heavy on top for about 15 minutes. Cube the tofu into bite-sized pieces.
- Tip: Pressed tofu will absorb more flavor and become perfectly crispy when cooked.
Cook the Tofu
- Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
- Tip: Resist the urge to flip the tofu too soon. Let it sit undisturbed to form a nice crust!
Make the Creamy Peanut Sauce
- In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, minced garlic, and grated ginger until smooth. Gradually add the vegetable broth and coconut milk, whisking until fully combined.
- Tip: Warm the peanut butter slightly if it's too stiff to whisk easily.
Cook the Ramen Noodles
- Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
- Tip: Toss cooked noodles with a splash of oil to prevent sticking.
Combine and Heat
- Pour the peanut sauce into the skillet with the tofu. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.
- Tip: Stir constantly to prevent the sauce from sticking to the bottom.
Assemble the Bowls
- Divide the cooked noodles between bowls. Top with creamy peanut tofu and plenty of sauce. Garnish with sliced green onions and crushed peanuts if desired.
- Tip: A sprinkle of fresh lime juice just before serving adds a bright, fresh finish.
Notes
- No tofu press? Use heavy books or a cast-iron pan to press the tofu.
- Want more veggies? Stir-fry some bok choy, mushrooms, or bell peppers to mix in.
- Allergic to peanuts? Almond or cashew butter makes a great substitute.
- Avoid overcooking the noodles — they should be slightly firm to hold up in the sauce.