A delightful and creamy Peanut Butter Tofu Ramen recipe that combines the richness of peanut butter with the heartiness of tofu and fresh vegetables.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Vegetarian
Ingredients
Scale
8 ounces ramen noodles
1 block (14 ounces) firm tofu, drained and pressed
2 tablespoons vegetable oil
1 cup vegetable broth
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon maple syrup
1 teaspoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
1 cup snap peas
1 red bell pepper, sliced
2 green onions, chopped
Sesame seeds for garnish
Instructions
Cook the ramen noodles according to package instructions. Drain and set aside.
While the noodles are cooking, cut the pressed tofu into bite-sized cubes.
In a large skillet, heat the vegetable oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes.
In a bowl, whisk together the vegetable broth, peanut butter, soy sauce, maple syrup, sesame oil, garlic, and ginger until smooth.
Pour the peanut sauce over the cooked tofu in the skillet and stir to coat. Add the snap peas and sliced bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
Add the cooked ramen noodles to the skillet and toss everything together until well combined and heated through.
Serve hot, garnished with chopped green onions and sesame seeds.
Notes
For added spice, include a teaspoon of sriracha or chili paste in the peanut sauce.
Substitute the vegetables with your favorites, such as broccoli, carrots, or bok choy, for a different flavor profile.