Vegan Peanut Butter Ramen

The Vegan Peanut Butter Ramen is a thick, savory ramen broth with peanut butter as a topping and topped with crunchy, delectable Korean gochujang tofu, which is flexible, wheat-free, and vegan. This recipe for peanut butter ramen puts a delicious and distinctive spin on one of our favorite comfort foods! Punchy gochujang (Korean chili paste) enhances the handmade broth’s smoothness and depth of flavor, which are enhanced by the addition of peanut butter. These tastes, together with fresh ginger and miss, give each spoonful of the soup warmth, spice, and comfort.

Tips for making this recipe:

Select your preferred assortment of vegetables for the ramen dish. Before serving, you may place the tender veggies in the boiling stock and let them cook for a few minutes. When serving, add the cooked veggies—which take longer to cook—along with the noodles and tofu.

Ingredients:

Crispy Korean Tofu:

• Soy sauce: 1 tbsp.
• Firm tofu: 8 oz.
• Gochujang: 1-2 tsp.
• Salt
• Maple syrup: 1 tbsp.
• Cornstarch: 3 tbsp.
• Black pepper

Peanut butter ramen broth:

• Miss paste: 2 tbsp.
• Maple syrup: 1 tsp.
• Noodles: 8 oz.
• Fresh ginger: 1 tbsp.
• Rice vinegar: tbsp.
• Vegetable broth: 4 cups.
• Sesame oil: 2 tbsp.
• Gluten-free Tamara: 1–2 tsp.
• Garlic clove: 3

Instructions:

1. Preparation of Crispy Korean Tofu: Cut up the tofu with your hands into pieces that are about an inch long.
2. To absorb extra moisture, spread the tofu out in a single layer on a freshly washed dish towel or paper towel that has been placed on a plate.
3. Mix the gochujang paste, and soy sauce, and then add the maple syrup in a small basin. Put aside.
4. After lifting the kitchen towel from the tofu, add some salt to it.
5. To ensure an equal coating, sprinkle with cornstarch and toss.
6. Switch on the heat to a high flame and coat the pan with one or two teaspoons of oil.
7. Cook the tofu in a single layer by placing it in the pan over a low flame and watching it closely for approximately five minutes on each side whenever it forms a crust and releases on its own.
8. After four to five minutes, turn the pieces over and continue cooking.
9. To get the tofu’s sides, move the pieces around. Add the sauce; you may do this in the pan itself or a different bowl. Once the heat is off, put it aside.
10. Prepare the broth. Put the ginger and then mix it perfectly with the garlic clove and prepare it perfectly whenever it is fully brownish.
11. Put the white miss and peanut butter in it and, then place the gochujang paste and mix it perfectly till it is well blended.
12. Whisk in the vinegar and soy sauce, then add the sesame oil and vegetable broth until smooth.
13. Raise the temperature to a simmer.
14. To the broth, add the maple syrup and rice vinegar. Add extra soy, vinegar, or spice after tasting, and put the spices in if necessary.
15. Bring a second pot of water to a boil to prevent the ramen noodles from becoming mushy and crumbling.

Notes:

• Look for gochujang paste, since it truly adds a unique flavor to the ramen. If you can’t locate any, use cloves of garlic chili sauce and adjust the spicy level to your liking.
• When preparing ramen, cooking the veggies separately improves the flavor and gives you more control over how done they are. They all work well: roast, stir-fry, mix, and steam.

Frequently Asked Questions:

Specifics:

Can I moderate the spices in this vegan recipe?

• Yes, you may lessen the spiciness of this ramen by using less gochujang. As you please, loosen, sip, and modify with less at first, then increase to your preferred level of spiciness.

Nutritional facts:

Saturated fat: 2.6 g.

Carbohydrates: 0 mg.

Sodium: 378.6b mg.

Calories: 487 kcal.

Fat: 16.1 g

Sugar: 8 g

Fiber: 4 g.

Cholesterol: 0 mg.