Miso Peanut Ramen Bowls

• extra firm tofu (I like the high protein tofu from Trader Joe's, but any firm tofu will work)↗1
• olive oil↗1 tablespoon
• teriyaki (I use Bachan's Japanese BBQ sauce)↗0.25 cup
• clove garlic, grated↗1
• red curry paste or roasted red chili paste↗1 tablespoon
• white miso↗1 tablespoon
• peanut butter (just a little plop)↗1
• reduced sodium soy sauce↗2 tablespoon
• brown sugar↗1 tablespoon
• water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base (sub 1 1/2 cups chicken or vegetable broth)1.5 cup
• (14-ounce) can full fat coconut milk↗1
• uncooked ramen noodles (two 3-ounce packets, just the noodles)↗6 ounce
• Finely sliced cucumbers
• Cilantro and/or green onion
• Chili crisp

Step-by-step instructions

1. 1

   Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.

2. 2

   Crisp Tofu: 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).

3. 3

   Sauce Tofu: 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.

4. 4

   Make Ramen Broth: 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.

5. 5

   Ramen: 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).

6. 6

   Serve: 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!