Red Curry Peanut Ramen
This creamy plant-based peanut ramen combines red curry, peanut butter, and miso for a cozy, flavorful bowl topped with crispy tofu!
Servings: 6
Equipment
- Medium Sauté Pan
- Medium Pot
- Dutch Oven or Soup Pot
Ingredients
- 14 oz Firm or Extra Firm Tofu
- 1 tbsp Avocado Oil
- ¼ cup Teriyaki Sauce
- 2 cloves Garlic Grated
- 2 tbsp Red Curry Paste
- 2 tbsp White Miso
- 3 tbsp Peanut Butter
- 3 tbsp Soy Sauce or Tamari
- 1 tbsp Brown Sugar
- 2 cups Vegtable Broth
- 14 oz Full-Fat Coconut Milk
- 12 oz Ramen Noodles
Optional for Topping
- Cilantro
- Cucumber Thinly sliced
- Lime Wedges
- Green Onions
- Chili Oil or Crunch
Instructions
- Drain and press your block of tofu for at least 20 minutes. If you don’t own a tofu press, wrap the tofu in a kitchen towel and place a large pot or pan on top of the tofu as a press. After your tofu is pressed, crumble your tofu into bite-sized pieces.
- Place your sauté pan over medium-high heat and add your avocado oil. Once hot, add in your tofu crumbles and sauté until they begin to turn golden and get a crispy texture. This should take about 10 to 15 minutes.
- Add the teriyaki sauce and grated garlic to your sauté pan. Sauté your tofu for another 5 to 10 minutes to caramelize further. Add 1 to 2 tablespoons more sauce as desired or if your tofu is still looking dry. Once this is done, remove from the heat and set aside for later.
- Place your Dutch oven over medium heat. Once heated, add in the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Next, add in the coconut milk and broth, and whisk until incorporated. Simmer this for about 5 to 10 minutes until slightly thickened and creamy.
- Meanwhile, boil your ramen noodles according to their instructions, minus 1 to 2 minutes. Drain your noodles and then add them to the broth in your Dutch oven and simmer for 1 to 2 minutes, or until the noodles are coated with your broth.
- Transfer your ramen noodles into bowls, and pour a scoop of the broth over the top. Top with the tofu, and any other desired toppings!
- Storage Instructions: Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 4 days. This helps maintain the best texture and prevents sogginess.
- Reheating Instructions: Warm the broth in a saucepan over medium heat until hot, then add the noodles and tofu just before serving. If needed, add a splash of water or plant-based milk to loosen the broth.