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.
This vegan ramen has been a regular in our meal rotation this past year. It’s simple, nourishing and comforting. It’s by no means a traditional ramen, but it’s a simple and delicious ramen-inspired dinner. 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.
- 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 the 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.
- 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.
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 vegetable and mushroom 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.
- Servewith toppings
Stir the peanut butter mixture into the ramen until combined. Divide the ramen into two bowls and serve with toppings of choice.
More Ramen Noodle Recipes:
- Sesame Ramen Noodles With Crispy Chickpeas
- 15-Minute Peanut Ramen Noodles
- Coconut Curry Ramen With Crispy Tofu
30-Minute Peanut Tofu Ramen
Ingredients
- 1/4 cup peanut butter, natural creamy
- 1/4 cup soy sauce, low sodium
- 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
Toppings
- Tofu, diced (see notes)
- Peanuts, chopped, for topping
- Green onions, chopped, for topping
- Chili oil, to taste, for topping
- Chili flakes, to taste, for topping
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 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. 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.
Notes
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!
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