Step 1

Using your hands, break tofu apart into roughly one-inch pieces. (The ragged edges help crisp up the tofu and soak up more sauce.) Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture.

Step 2

In a small bowl mix together gochujang paste, soy sauce, and maple syrup. Set aside.

Step 3

Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.

Step 4

Heat up a skillet to medium high, add 1-2 tablespoons oil to coat the pan. Fry the tofu in one layer: put it in the pan and leave it for about 5 minutes (don’t try to move it!) over medium heat until it develops a crust and naturally releases. Flip the pieces over and cook another 4-5 minutes. Stir the pieces around to get the sides of the tofu. Stir in the sauce, you can do this in a separate bowl or directly in the pan. Turn off the heat and set aside.

Step 5

Saute the garlic and ginger in oil for a minute or so, just until they become fragrant.  Stir in the gochujang paste, peanut butter, and white miso, mixing until combined.

Step 6

Add the veggie broth, sesame oil, and soy sauce, and whisk until smooth. Heat to a simmer. Add rice vinegar and maple syrup to the broth. Taste and adjust seasonings, adding more spice or vinegar or soy if needed.

Step 7

Boil the ramen noodles in a separate pot of water, to keep them from getting mushy and falling apart.