Spicy peanut butter ramen is an absolute consolation meals recipe with a scrumptious, creamy broth, gochujang flavors, numerous ginger and garlic, topped with Gochujang tofu. It’s a 30-minute, One-pan meal! Choices for gluten-free Soyfree Nutfree included.
Desk of Contents
For this spicy peanut butter ramen, you prepare dinner the noodles straight within the broth, so that you solely want one pot. I topped it with some crispy tofu, and you should use the identical pot to crisp up the tofu that you simply use to prepare dinner the ramen. You’ll be able to bake the tofu, although, for those who favor.
The peanut butter offers this ramen a creamy, wealthy broth, and gochujang brings candy warmth and provides this vegan ramen recipe such a particular taste!
Why You’ll Love Spicy Peanut Butter Ramen
- spicy-sweet-creamy broth
- One Pot dinner
- nut-free choice
- crispy gochujang garlic tofu is toothsome and flavorful
- Good stability of protein.
- Versatile, add extra of much less veggies to stability within the broth
Extra Vegan Ramen Recipes
Recipe Card
Spicy Peanut Butter Ramen
Spicy peanut butter ramen is an absolute consolation meals recipe with a scrumptious, creamy broth, gochujang flavors, numerous ginger and garlic, topped with Gochujang tofu. It is a 30-minute, One-pan meal. The noodles are cooked straight within the broth, so that you solely want one pot.
Servings: 4
Energy: 342kcal
Elements
For the crispy gochujang garlic tofu:
- 10 oz (283.5 g) agency or additional agency tofu pressed for at the very least quarter-hour and sliced into rectangles or cubes or no matter form you want
- 2 teaspoons soy sauce or tamari
- 2 teaspoons gochujang
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch or tapioca starch
For the peanut butter ramen:
- 1 teaspoon oil non-compulsory
- 6 oz (170.1 g) sliced mushrooms resembling white or cremini or portabella
- 2 tablespoon ginger-garlic paste or you’ll be able to mince or mix 1 inch of ginger and three cloves of garlic with just a few teaspoons water, to make a paste and use
- 3 tablespoons easy peanut butter
- 1 tablespoon gochujang or different Asian chile sauce
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari
- 5-6 cups (1182.94 ml) water or inventory
- 6 oz (170.1 g) ramen or skinny udon noodles
For garnish:
- lime wedges, inexperienced onions, sesame seeds
Directions
Make the gochujang garlic tofu.
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Press and dice the tofu for those who haven’t already and add it to a bowl.
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In a small bowl combine the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss nicely to coat. Add 2 teaspoons of the cornstarch and toss nicely. If the combination continues to be considerably moist then add the remainder of the cornstarch and toss nicely.
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Then both bake the tofu: switch the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF (205c) for 20-25 minutes , or switch them to a sizzling wok with a teaspoon of oil and prepare dinner them till they’re crisp on a lot of the edges, about 5-6 minutes.
Make the ramen:
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I take advantage of the identical wok for making the tofu in addition to the ramen. Take away the tofu as soon as crisp from the pot after which make the ramen. Add oil, mushrooms, and a very good pinch of salt and prepare dinner for 2-3 minutes to brown the mushrooms on a number of the edges. Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend very well. Add 1/4 cup of the water or broth and blend in. Combine nicely to include the peanut butter.
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Deliver the combination to a boil then regularly add the remainder of the broth. Combine and Deliver to a very good rolling boil, then add your noodles. Press to submerge within the boiling broth, then prepare dinner them in keeping with the time on the packaging. Ramen noodles will prepare dinner fairly shortly, inside 3-4 minutes, whereas udon noodles will take round 7-8 minutes.
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As soon as the noodles are cooked to your choice, swap off the warmth. Style and modify salt and taste. If you’d like it sweeter then you’ll be able to add extra maple syrup. You’ll be able to extra salt if wanted or some black pepper for additional warmth.
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To serve, ladle the broth into your serving bowls. Then switch a number of the noodles with mushrooms to your serving bowls. High it with the crispy tofu, lime wedge, inexperienced onions, and sesame seeds, and serve.
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To make forward: prepare dinner the noodles individually and retailer. Crisp up the tofu and retailer. Add solely 3 cups broth and boil and refrigerate after cooling. To serve, convey the broth to a boil, add noodles and serve. Refrigerate for up 3 days.
Notes
- Nutfree: use sunflower butter or almond butter as an alternative of peanut butter for Peanut-free
- Glutenfree: Use Glutenfree noodles, use tamari as an alternative of soy sauce. be certain that Gochujang is gluten-free
- Soy-free: Use chickpea tofu as an alternative of tofu, coconut aminos for the soy sauce. Gochujang typically has soy, so use 2 teaspoons every of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your personal Gochujang.
Diet
Diet Info
Spicy Peanut Butter Ramen
Quantity Per Serving
Energy 342
Energy from Fats 99
% Day by day Worth*
Fats 11g17%
Saturated Fats 1g6%
Sodium 625mg27%
Potassium 306mg9%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 10g11%
Protein 18g36%
Vitamin A 13IU0%
Vitamin C 2mg2%
Calcium 114mg11%
Iron 2mg11%
* P.c Day by day Values are primarily based on a 2000 calorie food plan.
Elements and Substitutions
- tofu – That is your protein. You should use chickpea tofu, for those who favor. Do know that gochujang accommodates soy. You may make your Soyfree Gochujang and use that as an alternative..
- soy sauce – Provides salt and umami to the tofu flavoring and to the broth. Use tamari for gluten-free
- gochujang – This provides a candy warmth that’s simply superb within the peanut butter broth! You’re utilizing gochujang in each the tofu and within the broth.
- garlic powder – Deepens the flavour of the tofu.
- cornstarch – Helps the tofu get very nice and crisp. You should use tapioca starch, for those who favor.
- sesame oil – Oil helps the tofu get crispy, and utilizing sesame oil particularly additionally provides much more taste!
- mushrooms – These add a pleasant texture and taste to the peanut butter ramen broth.
- ginger-garlic paste – Ginger and garlic pair so nicely with peanut butter! You should use minced or pureed ginger and garlic for those who can’t discover ginger-garlic paste.
- easy peanut butter – Makes the broth creamy and provides it a tremendous taste!
- water /inventory – This bulks out the broth and cooks the noodles on the identical time, in the identical pan.
- noodles – Use ramen or skinny udon noodles to make this soup.
- garnishes – Lime wedges, inexperienced onion, and sesame seeds end this ramen.
Ideas
- Just be sure you press your tofu for quarter-hour earlier than cooking! You’ll be able to prep the remainder of the substances whereas the tofu presses.
- You could not want the entire cornstarch listed. Begin with two teaspoons, and see if that’s sufficient to take in the moisture, so it adheres to the tofu. If wanted, add the remaining cornstarch.
- If you add that first quarter cup of broth, whisk nicely to get the peanut butter to dissolve, so that you received’t have any lumps.
Easy methods to Make Peanut Butter Ramen
First, make the gochujang garlic tofu.
Press and dice the tofu, and add it to a bowl.
In a small bowl combine the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss nicely to coat.
Add two teaspoons of the cornstarch and toss nicely. If the combination continues to be considerably moist, then add the remainder of the cornstarch and toss nicely.
Then you’ll be able to both switch the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF for 20-25 minutes or you’ll be able to switch them to a sizzling wok or saucepan with a teaspoon of oil and prepare dinner them till they’re crisp on a lot of the edges, about 5-6 minutes.
I take advantage of the identical wok for making the tofu in addition to the ramen. Take away the tofu as soon as crisp from the pot after which make the ramen.
Add oil, mushrooms, and a very good pinch of salt and prepare dinner for 2-3 minutes to brown the mushrooms on a number of the edges.
Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend very well.
Add a 1/4 cup of the water or broth and blend in to combine the peanut butter, else it would clump up . Deliver the combination to a boil then regularly add the remainder of the broth and blend in.
Deliver the broth to a very good rolling boil, then add your noodles and prepare dinner them in keeping with the time on the packaging. Ramen noodles will prepare dinner fairly shortly, inside 3-4 minutes, whereas udon noodles will take round 7-8 minutes.
As soon as the noodles are cooked to your choice, swap off the warmth. Style and modify salt and taste. If you’d like it sweeter then you’ll be able to add extra maple syrup. You’ll be able to add extra salt if wanted or some black pepper for additional warmth.
Serve the broth utilizing a ladle into your serving bowls. Then switch a number of the noodles with mushrooms to your serving bowls. High it with the crispy tofu, lime wedge, inexperienced onions, and sesame seeds, and serve.
Steadily Requested Questions
To make this recipe with out peanuts, you should use sunflower butter or almond butter as an alternative of peanut butter.
Gochujang is a spicy-sweet Korean chili paste made out of fermented glutenous rice and soybeans with pink chilis and salt.
Use Glutenfree noodles, use tamari as an alternative of soy sauce. be certain that Gochujang is gluten-free
Use chickpea tofu as an alternative of tofu, coconut aminos for the soy sauce. Gochujang typically has soy, so use 2 teaspoons every of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your personal Gochujang.
