Description
This Spicy Peanut Butter Ramen recipe combines crispy gochujang garlic tofu with creamy, flavorful peanut butter broth and tender noodles for a comforting and spicy Asian-inspired meal. The tofu is marinated and either baked or pan-fried to perfection, then served with mushrooms, ginger-garlic paste, and a spicy-sweet peanut sauce, garnished with lime, green onions, and sesame seeds. Perfect for a cozy, hearty dinner.
Ingredients
Scale
Tofu Marinade and Tofu
- 10 oz firm or extra firm tofu (pressed for at least 15 minutes and sliced into rectangles or cubes)
- 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, for cooking tofu)
Ramen Broth and Noodles
- 6 oz sliced mushrooms (white, cremini, or portabella)
- 2 tablespoon 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 (vegetable or chicken broth recommended)
- 6 oz ramen or thin udon noodles
Garnishes
- Lime wedges
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare the tofu marinade: Press and cube the tofu if you haven’t already. In a bowl, combine 2 teaspoons soy sauce, 2 teaspoons gochujang, 1/2 teaspoon garlic powder, and 1 teaspoon sesame oil. Pour this marinade over the tofu and toss to coat evenly.
- Coat tofu with starch: Add 1 tablespoon cornstarch or tapioca starch to the tofu, tossing well to coat. If the mixture is still wet, add the remaining cornstarch and toss again to ensure the tofu is well coated.
- Cook the tofu: Choose between two methods: Bake the tofu by spreading the cubes on a parchment-lined baking sheet and bake at 400ºF (205ºC) for 20-25 minutes until crispy, or heat 1 teaspoon oil in a wok or skillet and cook the tofu for 5-6 minutes until it’s crisp on most edges. Remove tofu and set aside.
- Prepare the ramen base: In the same wok used for tofu, add a bit of oil if needed, then add sliced mushrooms and a pinch of salt. Cook for 2-3 minutes until mushrooms start to brown on the edges.
- Add flavorings: Stir in 2 tablespoons ginger-garlic paste, 3 tablespoons smooth peanut butter, 1 tablespoon gochujang, 1 tablespoon maple syrup, and 2 tablespoons soy sauce. Mix well to combine all ingredients.
- Add liquid: Pour in 1/4 cup water or broth and stir to incorporate the peanut butter smoothly. Then add the remaining 3 3/4 to 5 3/4 cups broth. Bring the mixture to a strong rolling boil.
- Cook noodles: Submerge 6 oz ramen or udon noodles in the boiling broth and cook according to package instructions—about 3-4 minutes for ramen or 7-8 minutes for thin udon noodles.
- Adjust seasoning: Once noodles are cooked, turn off heat. Taste the broth and adjust salt, sweetness with more maple syrup, or add black pepper for additional heat if desired.
- Assemble and serve: Ladle the broth into bowls, add noodles and mushrooms, then top with the crispy tofu cubes. Garnish with a squeeze of lime, lime wedges, sliced green onions, and sesame seeds. Serve immediately.
- Make ahead tips: Cook noodles and cool before storing separately. Crisp tofu can be stored cold. Prepare broth with 3 cups of broth, bring to boil, then refrigerate after cooling. When ready to serve, reheat broth, add noodles and tofu, and enjoy. The soup will keep refrigerated for up to 3 days.
Notes
- Pressing tofu well prevents excess moisture and helps it get crispier.
- You can bake or pan-fry tofu based on your preference or equipment availability.
- Adjust the amount of gochujang for desired spice level.
- Use vegetable or chicken broth for richer flavor; water also works for a lighter option.
- Leftover broth, noodles, and tofu can be stored separately and reheated for up to 3 days.
- Substitute peanut butter with almond or cashew butter for variation.
- Add extra vegetables like bok choy, spinach, or carrots for more nutrition.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: spicy peanut butter ramen, tofu ramen, gochujang tofu, peanut butter soup, vegan ramen, Asian noodle soup
