Creamy Peanut Butter Ramen

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Servings: 2 Prep: 15 min Cook: 45 min AIP Dairy Free Gluten Free Vegetarian OUR FAVORITES Added 9 days ago Updated 9 days ago

Ingredients

Smoky Shredded Oven Tofu: 1 pound super-firm tofu 3 tablespoons avocado oil 2 tablespoons tamari 2 teaspoons maple syrup 1 teaspoon toasted sesame oil Tofu Spice Blend: 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground coriander 1 teaspoon white pepper 1 teaspoon crushed red pepper flakes 1 teaspoon chili powder Noodle Spice Blend: 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon ground coriander ½ teaspoon toasted sesame seeds ¼ teaspoon white pepper ¼ teaspoon ground ginger ¼ teaspoon crushed red pepper flakes Noodle Base: 1 tablespoon chili oil crunch 1 teaspoon avocado oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated ¼ cup peanut butter 1 tablespoon sweet miso 3 tablespoons tamari, divided 1 teaspoon maple syrup 1½ teaspoon rice vinegar Liquids: 3 cups low-sodium vegetable broth ½ can full-fat coconut milk Add-Ins: 6 ounces ramen noodles 1 head baby bok choy

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment.

2. Using the large holes of a box grater, shred the pressed tofu into a bowl. To the same bowl, add half the oil, tamari, maple syrup, and sesame oil. Toss to combine.

3. Add in smoked paprika, garlic powder, onion powder, coriander, white pepper, crushed red pepper flakes, and chili powder. Combine well, then spread tofu in a thin, even layer on the baking sheet. Do not press down.

4. Bake 22–28 minutes, stirring once halfway through, until edges are darkened and slightly crispy. Set aside.

5. In a small bowl, combine garlic powder, onion powder, smoked paprika, ground coriander, and toasted sesame seeds, white pepper, ground ginger, and crushed red pepper flakes. Whisk together and set aside.

6. In a large pot over medium heat, add chili oil crunch and avocado oil. Add minced garlic and fresh ginger. Cook 30–60 seconds until fragrant. Sprinkle in the noodle spice blend. Stir constantly for 30–45 seconds to bloom the spices in the oil. Add tamari directly into the hot oil and let it sizzle briefly to deepen the flavor.

7. Add peanut butter and miso to the pot. Stir until softened and incorporated. Then, add in tamari, rice vinegar, and maple syrup. Stir to combine.

8. Slowly pour in vegetable broth while whisking to bring together. Stir in coconut milk and bring to a gentle simmer for 5 minutes. The broth should look creamy and unified.

9. Add ramen noodles directly into the broth and cook 2–3 minutes until just tender. If desired, add bok choy or spinach during the last minute to wilt.

10. Assemble your bowls and serve warmed.