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.
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.
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 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 2
Ingredients
1/4cuppeanut butter,natural creamy
1/4cupsoy sauce,low sodium
1 1/2tablespooncane sugar
1tablespoonrice vinegar
2teaspoonstoasted sesame oil
1tablespoonolive oil
3largegarlic cloves,finely minced
1inchfresh ginger,finely minced
2cupsvegetable broth
2cupsmushroom broth
2portionsramen noodles(about 140g)
4baby 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 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 peanut butter mixture.If you want to top your ramen with crispy tofu (my personal favorite), 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 400F until crispy (about 10 minutes).I use these ramen noodles.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. It’s not meant to be a traditional way of making ramen.
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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One of my favourite recipes ❤️
Thank you Shaun! :)