Looking for your new favorite comfort food recipe? Look no further than this creamy peanut tofu ramen. Your classic ramen noodles paired with a quick and easy creamy sauce base, this will become your new favorite thing to make for any meal.
Woohooo it’s finally winter break and I am back to cooking in the kitchen. I took a few days to recover from finals and then started off my cooking spree with this new ramen noodle recipe.
I’ve made a few ramen noodle recipes before (peep my Mushroom Tofu Ramen Recipe here) but decided that I was craving a creamy, peanut sauce version. I used tofu in the sauce, which was life-changing, as it made the sauce so much creamier and tastier. I actually used ramen noodles from the $0.50 chicken packets that you can buy from any grocery store (and then obviously didn’t use the chicken seasonings). You can also buy a bulk pack of plain ramen noodles from costco, which is what I typically use. I then topped the bowl with tofu, teriyaki mushrooms, sesame seeds, and spring onions.
How to Make:
For the sauce, you want to combine 1/2 of a 16oz packet of tofu with 1 cup veggie broth, 3 tbsp creamy peanut butter, 3 tbsp soy sauce, and 2 tsp minced garlic in a blender. Then blend until creamy. The color comes out a light pinkish-white, which is what it should look like. I just used regular, firm tofu. If you want the sauce to be less creamy, use silken tofu as it is more watery.
Then slice the rest of the tofu into cubes. Add two tbsp soy sauce, 1 tbsp olive oil, 1/2 cup veggie broth, and 1 tsp minced garlic to a saucepan. Heat the saucepan to medium heat and then place the tofu in. Cook the tofu on both sides until crispy.
For the mushrooms, thinly slice 1 8 oz pack of mushrooms. In a saucepan, add 1 tbsp olive oil, 2 tbsp teriyaki sauce, and 1 tbsp soy sauce and heat to medium heat. Add in the mushrooms and cook for about 5 – 7 minutes. You can use any kind of mushroom, but I used white crimini mushrooms.
In a separate saucepan, cook the ramen noodles as it states on the packet. Once those are cooked, remove from the saucepan and place it into a separate bowl. Then heat up the blended peanut sauce. I used the ramen noodles from two packets of chicken ramen. If you are using a different kind of ramen noodles, 4 blocks of dry ramen should equate to the amount that I used.
To serve, combine the sauce, noodles, and toppings into a bowl and top with sesame seeds and spring onions. This recipe makes two servings.
Vegan Thai Peanut Tofu Ramen
Ingredients
For the Sauce
- 1/2 16 oz packet firm tofu
- 3 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 2 tsp minced garlic
- 1 cup veggie broth
For the Ramen
- 4 blocks dry ramen noodles
- 4 tbsp soy sauce
- 2 tbsp olive oil
- 1/2 cup veggie broth
- 2 tsp minced garlic
- 2 tbsp teriyaki sauce
- 1/2 16 oz packet firm tofu, cubed
- 1 8 oz packet mushrooms, sliced
- 1/2 cup spring onions, sliced
Instructions
For the sauce
- Combine 1/2 of a 16oz packet of tofu with 1 cup veggie broth, 3 tbsp creamy peanut butter, 3 tbsp soy sauce, and 2 tsp minced garlic in a blender. Then blend until creamy and set aside.
For the Ramen
- In a pot, combine the ramen with 4 cups of water. Cook on high heat until done. Set aside.
- In a saucepan, add two tbsp soy sauce, 1 tbsp olive oil, 1/2 cup veggie broth, and 1 tsp minced garlic to a saucepan. Heat the saucepan to medium heat and then place the tofu in. Cook the tofu on both sides until crispy.
- For the mushrooms, thinly slice 1 8 oz pack of mushrooms. In a saucepan, add 1 tbsp olive oil, 2 tbsp teriyaki sauce, and 2 tbsp soy sauce and heat to medium heat. Add in the mushrooms and cook for about 5 - 7 minutes. You can use any kind of mushroom, but I used white crimini mushrooms.
- Then in a pot, heat up the peanut sauce.
- To serve, combine the sauce, noodles, and toppings into a bowl and top with sesame seeds and spring onions. This recipe makes two servings.
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