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.
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.