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
- 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 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.