Name: Miso Peanut Ramen Bowls
Cook time: 30 min
Yield: 4
Ingredients: 1 block extra firm tofu (I like the high protein tofu from Trader Joe’s, but any firm tofu will work); 1 tablespoon olive oil; 1/4 cup teriyaki (I use Bachan’s Japanese BBQ sauce); 1 clove garlic, grated; 1 tablespoon red curry paste or roasted red chili paste; 1 tablespoon white miso; 1-2 tablespoons peanut butter (just a little plop); 2 tablespoons reduced sodium soy sauce; 1 tablespoon brown sugar; 1 1/2 cups water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (sub 1 1/2 cups chicken or vegetable broth); 1 (14-ounce) can full fat coconut milk; 6 ounces uncooked ramen noodles (two 3-ounce packets, just the noodles); Finely sliced cucumbers; Cilantro and/or green onion; Chili crisp

Method

Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; saute until golden and lightly crisped (it usually takes me 10-15 minutes to really get it to have some crispy / chewy texture).
Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated (and add more broth if you want it to be more soupy).
Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top. She’s so yummy!

Ingredients

Method

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