
By Alfie Steiner
PEANUT BUTTER RAMEN
7 steps
Prep:10minCook:30min
My ultimate bowl of ramen - the broth is packed with peanut butter, miso paste + tahini. Then topped with sticky glazed tofu.
Updated at: Thu, 07 Mar 2024 15:56:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
57
High
Nutrition per serving
Calories688.3 kcal (34%)
Total Fat28.2 g (40%)
Carbs97.1 g (37%)
Sugars7.2 g (8%)
Protein12.6 g (25%)
Sodium1382.8 mg (69%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 Tbspsesame oil

1 knobginger

5garlic cloves

1 bunchspring onions

1 tspchilli oil

1 tspturmeric

1 Tbspsoy sauce

1 tspmiso paste

1 tsppeanut butter

1 tsptahini

1lvegetable stock
with 1 stock cube

200mltin coconut milk

1lime

sugar

salt

pepper

firm tofu

100gcornflour

2 Tbspsesame oil

1 Tbspgarlic
optional

1 Tbspginger powder
optional

1 Tbspsoy sauce
optional

1 tspmiso
optional

1 tsppeanut butter
optional

1 Tbspwater
optional

4 servingsrice noodles

broccoli

pak choi

toasted sesame seeds

Spring onion greens

chilli oil

fresh coriander

lime
Instructions
Step 1
Mince the garlic, ginger & chilli, then fry in 2tbsp sesame oil until fragrant.
Step 2
Mix the veg stock with the miso + peanut butter, then add with the coconut milk
Step 3
Season with 1tbsp soy sauce, 1tsp turmeric, black pepper & 1tbsp sugar. Simmer for 15-20 mins - then season with lime juice.
Step 4
To make the tofu glaze, mix 1tbsp sichuan pepper, the garlic powder, 1tbsp soy sauce, 1tsp miso & peanut butter. Add a splash of water to loosen.
Step 5
Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2tbsp sesame oil until crispy. Add tofu to glaze & coat well.
Step 6
Cook the noodles, slice spring onion & toast sesame seeds.
Step 7
Bowl up - noodles, broth, tofu, garnishes & enjoy!
Notes
51 liked
7 disliked
Delicious
Go-to
Easy
Spicy
Makes leftovers