Miso Peanut Ramen Bowls with Crispy Teriyaki Tofu
By Isabella Quinn
Prep
5 min
Cook
30 min
Total
35 min
Servings
4
Prepare and refrigerate or freeze battered and fried tofu and miso-peanut broth ahead of time. Prepare other ramen toppings to serve fresh. Ramen includes smooth, flavorful noodles, chewy and crunchy tofu, cool cucumber slices, and sweet broth.
Red curry paste, white miso, peanut butter, soy sauce, and brown sugar, blended into a paste, are added to coconut milk and broth. Coconut milk is creamy. White miso and peanut butter add savory and lightly sweet flavors to the broth. Crumbled and shredded tofu is cooked in teriyaki sauce and garlic for added flavor.
The tofu is fully cooked when the strips are toasted and crispy but still chewy from the teriyaki sauce. The broth should be fully cooked but not scalding hot. Precooking the noodles keeps the sauce from becoming thick and syrupy. A short simmering of the noodles allows them to absorb more of the sauce.
Portion the noodles and ladle broth over them. Distribute tofu, cucumber, cilantro or green onions, and chili crisp among the bowls. For a simpler noodle bowl meal, serve only tofu with creamy noodles. Keep the fresh toppings separate during prep to preserve their freshness when served in the bowls.
Why we keep this one around
- The broth and tofu can be cooked ahead of time, so weekday meals can be assembled on the day you will eat them.
- Refrigerated leftovers are acceptable because any absorbed broth on the noodles can be loosened with water when the noodles are reheated to increase the amount of sauce in the serving bowl.
- Batch-cooking food for four people provides enough to serve in several bowls. Toppings can also be portioned separately to keep cucumbers and other herbs fresh.
- Cooking noodles in a separate pot helps you serve the right portion of pasta at mealtime. Cooking pasta and other foods together results in clumping and stickiness of the pasta.
- Crispy tofu bits can be mixed into noodle dishes and eaten as a topping over other prepared foods without additional cooking.
- A larger batch size is appropriate because other ingredients for this food, such as tofu and broth, can be portioned into individual servings.
Ingredients
- •1 block extra firm tofu (firm tofu also works)
- •1 tablespoon olive oil
- •¼ cup teriyaki sauce (such as Bachan's Japanese BBQ sauce; add 1-2 tablespoons more as desired)
- •1 clove garlic (grated)
- •1 tablespoon red curry paste or roasted red chili paste
- •1 tablespoon white miso
- •1 tablespoon peanut butter (1-2 tablespoons)
- •2 tablespoons reduced sodium soy sauce
- •1 tablespoon brown sugar
- •1 ½ cups water
- •1 ½ teaspoons Better Than Bouillon roasted chicken or vegetable base (or substitute 1 1/2 cups chicken or vegetable broth)
- •1 can full fat coconut milk (14-ounce can)
- •6 ounces uncooked ramen noodles (two 3-ounce packets, noodles only)
- •cucumbers (finely sliced, for topping)
- •cilantro and/or green onion (for topping)
- •chili crisp (for topping)
Instructions
- 1
Press the tofu with paper towels to remove some of the water.
- 2
Grate the tofu on the medium or large holes of a box grater.
- 3
Heat the olive oil in a nonstick skillet over medium-high heat.
- 4
Add the tofu shreds and sauté until golden and lightly crisped, about 10-15 minutes.
- 5
Add the teriyaki sauce and grated garlic to the tofu.
- 6
Sauté for another 5-10 minutes to caramelize further, adding 1-2 tablespoons more teriyaki sauce as desired.
- 7
Transfer the tofu to a separate bowl and wipe out the pan.
- 8
In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until worked into a thick paste.
- 9
Add the coconut milk and water with Better Than Bouillon base, or chicken or vegetable broth, and whisk until incorporated.
- 10
Simmer for 5-10 minutes until slightly thickened and creamy.
- 11
Meanwhile, boil the ramen noodles in a separate pot for 3-4 minutes.
- 12
Drain the noodles and add them to the sauce.
- 13
Simmer for 1-2 minutes until the noodles are well coated, adding more broth if you want a soupier consistency.
- 14
Transfer the noodles to bowls and pour a scoop of broth over the top.
- 15
Top with the tofu, cucumbers, cilantro and/or green onion, and chili crisp.
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