Dinner

Spicy Peanut Butter Ramen Recipe

ByMariam Harutyunyan December 8, 2025December 8, 2025

Introduction

This Spicy Peanut Butter Ramen is a flavorful twist on a classic comfort dish, combining creamy peanut butter with bold gochujang heat and crispy tofu. Perfect for a cozy meal that’s both satisfying and unique.

A white speckled bowl holds a creamy orange broth filled with light tan noodles that curl gently, topped with golden brown crispy tofu pieces arranged neatly on one side. Scattered across the noodles and tofu are small bright green onion slices and black and white sesame seeds, adding contrast. To the upper left, a white plate contains more browned, crispy tofu cubes with some green onion slices scattered over them. The whole scene rests on a dark surface, and a silver fork and spoon are placed at the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz firm or extra firm tofu, pressed and sliced
2 teaspoons soy sauce (or tamari)

2 teaspoons gochujang
1/2 teaspoon garlic powder

1 teaspoon sesame oil
1 tablespoon cornstarch or tapioca starch

1 teaspoon oil (optional)
6 oz sliced mushrooms (white, cremini, or portabella)
2 tablespoons ginger-garlic paste

3 tablespoons smooth peanut butter
1 tablespoon gochujang (or other Asian chile sauce)
1 tablespoon maple syrup

2 tablespoons soy sauce (or tamari)
4-6 cups water or stock
6 oz ramen or thin udon noodles

Lime wedges, green onions, sesame seeds for garnish

Instructions

Step 1: Press and cube the tofu if you haven’t already. In a bowl, mix 2 teaspoons soy sauce, 2 teaspoons gochujang, garlic powder, and sesame oil. Pour over tofu and toss to coat. Add 2 teaspoons cornstarch and toss well. If still wet, add remaining cornstarch and toss again.
Step 2: Either bake the tofu on a parchment-lined baking sheet at 400ºF (205ºC) for 20-25 minutes or cook it in a hot wok with 1 teaspoon oil until crisp on most edges, about 5-6 minutes. Remove and set aside.

Step 3: In the same wok, add a little oil, mushrooms, and a pinch of salt. Cook for 2-3 minutes, allowing mushrooms to brown slightly.
Step 4: Add ginger-garlic paste, peanut butter, 1 tablespoon gochujang, maple syrup, and 2 tablespoons soy sauce. Stir well, then add 1/4 cup water or broth and mix to incorporate the peanut butter.
Step 5: Bring the mixture to a boil, then gradually add the remaining broth up to 6 cups total. Once boiling, add noodles and press to submerge. Cook according to package instructions—about 3-4 minutes for ramen or 7-8 minutes for udon.

Step 6: When noodles are cooked, turn off heat and taste the broth. Adjust seasoning by adding more maple syrup for sweetness, soy sauce for saltiness, or black pepper for extra heat.
Step 7: To serve, ladle broth into bowls. Divide noodles and mushrooms among bowls, top with crispy tofu, and garnish with lime wedges, green onions, and sesame seeds. Squeeze fresh lime juice over just before eating.

Tips & Variations

For extra crunch, try frying the tofu in a little oil instead of baking it.

Use vegetable stock instead of water for a richer flavor.
Swap gochujang with sriracha or chili garlic sauce to change the heat profile.
Add crunchy vegetables like shredded carrots or snap peas for more texture.

Storage

Store cooked tofu, noodles, and broth separately in airtight containers in the refrigerator. The broth can be kept for up to 3 days. Reheat the broth to boiling before adding noodles and serving. Crisp the tofu again in a hot pan before serving for best texture.

How to Serve

A white speckled bowl holds a layered dish starting with pale yellow noodles coiled at the base, soaked in a rich orange broth that has a smooth, slightly oily texture. On top, there are six large, rectangular pieces of tofu with a dark brown, crispy, and slightly charred surface, arranged gently on one side. Bright green sliced scallions are scattered across the noodles and broth, adding freshness. Black and white sesame seeds are sprinkled on the tofu and around the dish for a finishing touch. The bowl is placed on a white marbled surface, and a silver spoon is visible beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of firm tofu?

Silken tofu is too soft and won’t hold its shape or become crispy. It’s best to use firm or extra firm tofu for this recipe.

How spicy is this ramen?

The heat level depends on the amount of gochujang used. This recipe offers a moderate spice that can be adjusted by adding more or less gochujang or choosing a milder chili sauce.