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Vegan Thai Peanut Tofu Ramen

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 people


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


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.