tofu ramen

This easy tofu ramen recipe features crispy pan-fried tofu and a slurpable miso broth! It's a delicious plant based dinner recipe.

Tofu Ramen (with Crispy Tofu!)

extra-firm tofu

sesame oil, divided

olive oil, divided

white, light,

soy sauce, divided

sweet yellow onion, sliced

baby bella (cremini) mushrooms

Napa cabbage, thinly sliced

green onions

garlic

carrots

dry ramen noodles

vegetable broth

mirin

coconut milk

spinach leaves

Sesame seeds,

Prep the tofu

Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.

Prep the veggies

Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.

Cook the tofu

Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.

Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.

Make the broth

In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.

Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.

Serve

To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth). 

The ramen flavour is great but the miso sauce for the tofu doesn’t really work out if the pan is hotter than lukewarm, it immediately turns to a thick sludge and doesn’t coat the tofu (at least it does every time I make this recipe :/)

Thank you so much for this recipe and all the other notes on this recipe. It was so easy and took the fear if failure to a bad cook like me! My son was determined not to like it but finished the whole of it and has asked for me to do it again! I also like your other pages very much. Thank you so very much for your time and your dedication.

Another huge win! You have not steered me wrong on tofu (also tried your Easy Baked Tofu earlier in the year - yum) and this recipe demystified one of my favorite dishes, ramen! Agree that it is impossible not to prematurely eat the delicious tofu chunks. This broth was delicious and I will make this dish again and again. Thanks!

Homemade Peanut Butter Ramen in a flavorful vegan broth topped with delicious crispy Korean tofu. Gluten-free adaptable.

Peanut Butter Ramen

firm tofu

cornstarch

salt and black pepper

gochujang – taste your gochujang

soy sauce

maple syrup

ginger

gochujang paste- more or less to taste

peanut butter, natural unsweetened

white miso paste

sesame oil

rice vinegar

noodles of your choice- ramen noodles, rice noodles, soba noodles

Optional Garnishes: Scallions

Make the Crispy Korean Tofu

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. 

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

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

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&#8217;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.

Make the Broth

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. 

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.

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

This was so delicious, very tasty and the whole family loved it. I will be making this again!!

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Tofu Ramen (with Crispy Tofu!)

Peanut Butter Ramen

Peanut Butter Ramen

Top 3 tofu ramen recipes from across the web

The most viewed tofu ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tofu Ramen (with Crispy Tofu!)

Peanut Butter Ramen

Peanut Butter Ramen

The most viewed tofu ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine