30-Minute Peanut Tofu Ramen (Vegan)

Oct 11, 2023

A quick and easy 30-minute peanut tofu ramen that's packed with flavor. This vegan ramen is made with a creamy peanut broth, bok choy and the option of soft or crispy tofu.

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This vegan peanut tofu ramen has been a regular in our meal rotation for years. It’s simple, nourishing and comforting. This recipe is served with tofu and bok choy, but the add-ins can easily be customized to your liking.

Vegan Peanut Tofu Ramen Ingredients:

Peanut butter: Use natural creamy peanut butter.
Soy sauce: This recipe was tested with low-sodium soy sauce and dark soy sauce. You can combine both or do low-sodium soy sauce only.
Sugar: granulated sugar helps balance the salt in the recipe. I don’t recommend skipping it.
Rice vinegar: For a touch of acidity.
Sesame oil: Make sure to use toasted sesame oil for its amazing flavor.
Olive oil: To cook the garlic and ginger. You can use a light-tasting oil if preferred.
Garlic and ginger: For flavor.
Broth: I recommend using a combination of vegetable and mushroom broths. You can make it with vegetable broth alone, but the mushroom broth adds such a great flavor. It’s also an easy substitute to dried or fresh mushrooms in this recipe. You can use low-sodium broth for a lower salt option.
Ramen noodles: I use these noodles.
Bok choy: Baby bok choy or Shanghai bok choy are my go-to, but you can replace them with broccoli or broccolini if preferred.
Toppings: I recommend serving this ramen with tofu, peanuts, green onions, chili oil and chili flakes.

ramen noodles, Bok choy, sauces, peanut butter, peanuts, garlic and ginger

How to Make Vegan Peanut Ramen:

Here are the steps to make this simple vegan ramen.

Prepare a peanut sauce
Whisk together the peanut butter, soy sauce, cane sugar, rice vinegar and sesame oil in a small bowl or jar. Set aside.
Prepare the broth
Heat the oil in a medium saucepan over medium heat. Add the minced garlic and ginger. Cook for 2-3 minutes or until golden and fragrant. Carefully add the broths. Bring to a boil.
Cook the noodles and vegetables
Add the ramen noodles and cook according to the package’s instructions. When there’s 3-5 minutes left, add the chopped bok choy. Reduce heat to medium and let simmer until the noodles and Bok choy are cooked to your liking. Avoid cooking for too long or they will be too soft.
Serve with toppings
Stir the peanut butter mixture into the ramen until combined. Divide the ramen into two bowls and serve with toppings of choice. Alternatively, you can divide the peanut sauce into two bowls. Pour a bit of the prepared broth in each bowl and whisk until combined. Divide the rest of the broth, noodles and vegetables into each bowl.

Peanut Tofu Ramen FAQ:

Can I Make This Recipe Low FODMAP?

Yes! Skip the garlic and replace it with garlic infused oil for frying the ginger. Or skip the garlic and ginger (see “shortcut” note under the recipe). Use low FODMAP vegetable broth (homemade or store-bought, like this FODY Foods soup base). The bok choy is in a low FODMAP serving in this recipe, avoid adding more.

Can I Make This Recipe Gluten-Free?

Yes, make sure to use gluten-free noodles for a gluten-free option. I recommend these noodles.

Can I Replace Bok Choy With Another Vegetable?

Yes! I recommend broccoli or broccolini. You can use frozen or fresh broccoli florets. Add them at the same time you would add the bok choy.

More Ramen Noodle Recipes:

hands holding a bowl of vegan ramen with tofu and Bok choy

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5 from 1 vote

30-Minute Peanut Tofu Ramen

A quick and easy 30-minute peanut tofu ramen that's packed with flavor. This vegan ramen is made with a creamy peanut broth, bok choy and the option of soft or crispy tofu.

Course dinner

Cuisine vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings 2

Ingredients

1/4 cup peanut butter, natural creamy
2 tablespoons soy sauce, low sodium
2 tablespoons dark soy sauce
1 1/2 tablespoon cane sugar
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil
1 tablespoon olive oil
3 large garlic cloves, finely minced
1 inch fresh ginger, finely minced
2 cups vegetable broth
2 cups mushroom broth
2 portions ramen noodles (about 140g)
4 baby bok choy, halved
1/2 block (175g) tofu, diced (see notes)

Toppings

Peanuts, chopped, for topping
Green onions, chopped, for topping
Chili oil, to taste, for topping
Chili flakes, to taste, for topping (optional)

Instructions

Whisk together the peanut butter, soy sauce, cane sugar, rice vinegar and sesame oil in a small bowl or jar. Set aside.
Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and ginger. Cook for 2-3 minutes or until golden and fragrant.
Carefully add the vegetable and mushroom broths. Bring to a boil. Add the ramen noodles and cook according to the package's instructions. When there's 3-5 minutes left, add the chopped bok choy and tofu. Reduce heat to medium and let simmer until the noodles and Bok choy are cooked to your liking. Avoid cooking for too long or they will be too soft.
Stir the peanut butter mixture into the ramen until combined. Divide the ramen into two bowls and serve with toppings of choice. Alternatively, you can divide the peanut sauce into two bowls. Pour the prepared broth in each bowl and whisk until combined. Divide the noodles and vegetables into each bowl.

Notes

Soy Sauce: If you don’t have dark soy sauce, you can replace the 2 tablespoons with more low-sodium soy sauce.

Tofu: If you prefer soft tofu in your ramen (and want a quicker option), you can simply dice some medium-firm tofu and add it to the ramen, along with the bok choy. You can use extra-firm tofu for this method as well, but medium-firm is recommended. If you want to top your ramen with crispy tofu, prepare a batch of crispy tofu using this recipe. If you have an air-fryer, I recommend using it to make quicker crispy tofu. I simply toss some extra-firm tofu with a bit of oil and salt, then cook it in the air fryer at 400℉ until crispy (about 10 minutes).

Noodles: I use these ramen noodles. It’s important not to overcook the noodles as they will continue to soften in the hot broth when served.

Broth: To save yourself from buying two types of broth, you can make this recipe with vegetable broth only. Mushroom broth only will likely work as well, but it’s not an option I tried. Feel free to use low-sodium broth for a lower salt option.

Vegetables: You can swap the bok choy with broccoli or broccolini if preferred. You can use frozen or fresh broccoli florets. Add them at the same time you would add the bok choy.

Shortcut: I often skip the garlic and ginger to save time and it’s still delicious. You can simply bring the broth to a boil and continue the recipe as is.

This recipe is inspired by Yeung Man Cooking’s Vegan Peanut Satay Ramen recipe. My version is made for two and is adjusted to my liking and the ingredients I more often keep on hand.

If you make this peanut tofu ramen, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

welcome!

I’m Caroline, a registered dietitian based in British Columbia. Here, you’ll find a variety of nourishing vegan recipes, without a side of diet culture

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