Spicy Gochujang peanut butter ramen is an absolute consolation meals recipe with a scrumptious, creamy broth, gochujang flavors, a lot of ginger and garlic, topped with Gochujang tofu. It’s a 30-minute, One-pan meal! Choices for gluten-free Soyfree Nutfree included.
Desk of Contents
For this spicy peanut butter ramen, you prepare dinner the noodles straight within the broth, so that you solely want one pot. I topped it with some crispy tofu, and you need to use the identical pot to crisp up the tofu that you just use to prepare dinner the ramen. You may bake the tofu, although, for those who favor.
The peanut butter offers this ramen a creamy, wealthy broth, and gochujang brings candy warmth and provides this vegan ramen recipe such a particular taste! It would be best to make this daily! Change up the veggies and toppings for variation.
Why You’ll Love Spicy Peanut Butter Ramen
- spicy-sweet-creamy broth
- One Pot dinner
- nut-free possibility
- crispy gochujang garlic tofu is toothsome and flavorful
- Good stability of protein.
- Versatile, add extra of much less veggies to stability within the broth
Extra Vegan Ramen Recipes
Recipe Card
Spicy Peanut Butter Ramen
Spicy peanut butter ramen is an absolute consolation meals recipe with a scrumptious, creamy broth, gochujang flavors, a lot of ginger and garlic, topped with Gochujang tofu. It is a 30-minute, One-pan meal. The noodles are cooked straight within the broth, so that you solely want one pot.
Servings: 4
Energy: 342kcal
Components
For the crispy gochujang garlic tofu:
- 10 oz (283.5 g) agency or additional agency tofu pressed for at the least quarter-hour and sliced into rectangles or cubes or no matter form you want
- 2 teaspoons soy sauce or tamari
- 2 teaspoons gochujang
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch or tapioca starch
For the peanut butter ramen:
- 1 teaspoon oil elective
- 6 oz (170.1 g) sliced mushrooms resembling white or cremini or portabella
- 2 tablespoon ginger-garlic paste or you’ll be able to mince or mix 1 inch of ginger and three cloves of garlic with just a few teaspoons water, to make a paste and use
- 3 tablespoons clean peanut butter
- 1 tablespoon gochujang or different Asian chile sauce
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce or tamari
- 5-6 cups (1182.94 ml) water or inventory **
- 6 oz (170.1 g) ramen or skinny udon noodles
For garnish:
- lime wedges, inexperienced onions, sesame seeds
Directions
Make the gochujang garlic tofu.
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Press and dice the tofu for those who haven’t already and add it to a bowl.
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In a small bowl combine the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss effectively to coat. Add 2 teaspoons of the cornstarch and toss effectively. If the combination remains to be considerably moist then add the remainder of the cornstarch and toss effectively.
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Then both bake the tofu: switch the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF (205c) for 20-25 minutes , or switch them to a sizzling wok with a teaspoon of oil and prepare dinner them till they’re crisp on many of the edges, about 5-6 minutes.
Make the ramen:
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I exploit the identical wok for making the tofu in addition to the ramen. Take away the tofu as soon as crisp from the pot after which make the ramen. Add oil, mushrooms, and a superb pinch of salt and prepare dinner for 2-3 minutes to brown the mushrooms on among the edges. Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend rather well. Add 1/4 cup of the water or broth and blend in. Combine effectively to include the peanut butter.
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Carry the combination to a boil then progressively add the remainder of the broth. Combine and Carry to a superb rolling boil, then add your noodles. Press to submerge within the boiling broth, then prepare dinner them in accordance with the time on the packaging. Ramen noodles will prepare dinner fairly rapidly, inside 3-4 minutes, whereas udon noodles will take round 7-8 minutes.
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As soon as the noodles are cooked to your desire, swap off the warmth. Style and regulate salt and taste. In order for you it sweeter then you’ll be able to add extra maple syrup. You may extra salt if wanted or some black pepper for additional warmth.
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To serve, ladle the broth into your serving bowls. Then switch among the noodles with mushrooms to your serving bowls. High it with the crispy tofu, a squeeze of lime or lemon, lime wedge, inexperienced onions, and sesame seeds, and serve.
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To make forward: prepare dinner the noodles individually and retailer. Crisp up the tofu and retailer. Add solely 3 cups broth and boil and refrigerate after cooling. To serve, convey the broth to a boil, add noodles and serve. Refrigerate for up 3 days.
Notes
- Nutfree: use sunflower butter or almond butter as a substitute of peanut butter for Peanut-free
- Glutenfree: Use Glutenfree noodles, use tamari as a substitute of soy sauce. make sure that Gochujang is gluten-free
- Soy-free: Use chickpea tofu as a substitute of tofu, coconut aminos for the soy sauce. Gochujang typically has soy, so use 2 teaspoons every of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your personal Gochujang.
- ** Use 4-4.5 cups for noodle stir fry type of end result , 6-7 cups for extra brothy noodles . Liquid content material additionally depends upon the kind of noodles and the model. Ramen that prepare dinner sooner will take in much less. Udon will take in extra
Diet
Diet Info
Spicy Peanut Butter Ramen
Quantity Per Serving
Energy 342
Energy from Fats 99
% Day by day Worth*
Fats 11g17%
Saturated Fats 1g6%
Sodium 625mg27%
Potassium 306mg9%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 10g11%
Protein 18g36%
Vitamin A 13IU0%
Vitamin C 2mg2%
Calcium 114mg11%
Iron 2mg11%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.
Components and Substitutions
- tofu – That is your protein. You need to use chickpea tofu, for those who favor. Do know that gochujang accommodates soy. You can also make your Soyfree Gochujang and use that as a substitute..
- soy sauce – Provides salt and umami to the tofu flavoring and to the broth. Use tamari for gluten-free
- gochujang – This provides a candy warmth that’s simply wonderful within the peanut butter broth! You’re utilizing gochujang in each the tofu and within the broth.
- garlic powder – Deepens the flavour of the tofu.
- cornstarch – Helps the tofu get very nice and crisp. You need to use tapioca starch, for those who favor.
- sesame oil – Oil helps the tofu get crispy, and utilizing sesame oil particularly additionally provides much more taste!
- mushrooms – These add a pleasant texture and taste to the peanut butter ramen broth.
- ginger-garlic paste – Ginger and garlic pair so effectively with peanut butter! You need to use minced or pureed ginger and garlic for those who can’t discover ginger-garlic paste.
- clean peanut butter – Makes the broth creamy and provides it an incredible taste!
- water /inventory – This bulks out the broth and cooks the noodles on the identical time, in the identical pan.
- noodles – Use ramen or skinny udon noodles to make this soup.
- garnishes – Lime wedges, inexperienced onion, and sesame seeds end this ramen.
Ideas
- Just be sure you press your tofu for quarter-hour earlier than cooking! You may prep the remainder of the substances whereas the tofu presses.
- You could not want the entire cornstarch listed. Begin with two teaspoons, and see if that’s sufficient to absorb the moisture, so it adheres to the tofu. If wanted, add the remaining cornstarch.
- Whenever you add that first quarter cup of broth, whisk effectively to get the peanut butter to dissolve, so that you gained’t have any lumps.
How one can Make Peanut Butter Ramen
First, make the gochujang garlic tofu.
Press and dice the tofu, and add it to a bowl.
In a small bowl combine the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss effectively to coat.
Add two teaspoons of the cornstarch and toss effectively. If the combination remains to be considerably moist, then add the remainder of the cornstarch and toss effectively.
Then you’ll be able to both switch the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF for 20-25 minutes or you’ll be able to switch them to a sizzling wok or saucepan with a teaspoon of oil and prepare dinner them till they’re crisp on many of the edges, about 5-6 minutes.
I exploit the identical wok for making the tofu in addition to the ramen. Take away the tofu as soon as crisp from the pot after which make the ramen.
Add oil, mushrooms, and a superb pinch of salt and prepare dinner for 2-3 minutes to brown the mushrooms on among the edges.
Then add the ginger-garlic paste, peanut butter, gochujang, and soy sauce and blend rather well.
Add a 1/4 cup of the water or broth and blend in to combine the peanut butter, else it would clump up . Carry the combination to a boil then progressively add the remainder of the broth and blend in.
Carry the broth to a superb rolling boil, then add your noodles and prepare dinner them in accordance with the time on the packaging. Ramen noodles will prepare dinner fairly rapidly, inside 3-4 minutes, whereas udon noodles will take round 7-8 minutes.
As soon as the noodles are cooked to your desire, swap off the warmth. Style and regulate salt and taste. In order for you it sweeter then you’ll be able to add extra maple syrup. You may add extra salt if wanted or some black pepper for additional warmth.
Serve the broth utilizing a ladle into your serving bowls. Then switch among the noodles with mushrooms to your serving bowls. High it with the crispy tofu, lime wedge, inexperienced onions, and sesame seeds, and serve.
Incessantly Requested Questions
To make this recipe with out peanuts, you need to use sunflower butter or almond butter as a substitute of peanut butter.
Gochujang is a spicy-sweet Korean chili paste constructed from fermented glutenous rice and soybeans with crimson chilis and salt.
Use Glutenfree noodles, use tamari as a substitute of soy sauce. make sure that Gochujang is gluten-free
Use chickpea tofu as a substitute of tofu, coconut aminos for the soy sauce. Gochujang typically has soy, so use 2 teaspoons every of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your personal Gochujang.