Spicy Peanut Butter Ramen Recipe

Introduction

This Spicy Peanut Butter Ramen is a comforting bowl of rich, savory broth with a perfect balance of heat and creaminess. Crispy gochujang garlic tofu and tender mushrooms add depth and texture, making this a satisfying meal for any day of the week.

Ingredients

• 10 oz firm or extra firm tofu (pressed for at least 15 minutes 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, for cooking tofu)
• 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

1. Step 1: Press and cube the tofu, then place it in a bowl.
2. Step 2: In a small bowl, combine 2 teaspoons soy sauce, 2 teaspoons gochujang, garlic powder, and sesame oil. Pour over tofu and toss to coat well.
3. Step 3: Sprinkle 2 teaspoons cornstarch over the tofu and toss again. If the tofu is still wet, add the remaining cornstarch and toss until sticky and coated.
4. Step 4: To cook the tofu, either bake at 400ºF (205ºC) for 20–25 minutes on a parchment-lined sheet or pan-fry in a hot wok with 1 teaspoon oil until edges are crisp, about 5–6 minutes. Remove and set aside.
5. Step 5: In the same wok, add a little oil if needed and cook the mushrooms with a pinch of salt over medium heat for 2–3 minutes until browned on the edges.
6. Step 6: Stir in the ginger-garlic paste, peanut butter, 1 tablespoon gochujang, maple syrup, and 2 tablespoons soy sauce. Add 1/4 cup of water or broth and stir well to combine everything.
7. Step 7: Bring this mixture to a boil, then slowly add the remaining broth, about 3 3/4 to 5 3/4 cups, stirring. Once boiling, add noodles, pressing them gently to submerge.
8. Step 8: Cook noodles according to package directions: 3–4 minutes for ramen or 7–8 minutes for thin udon. When done, turn off heat and taste the broth. Adjust seasoning with more maple syrup, salt, or pepper if desired.
9. Step 9: Serve by ladling broth into bowls, adding noodles and mushrooms, topping with crispy tofu, and garnishing with lime wedges, chopped green onions, and sesame seeds.
10. Step 10: To make ahead, cook noodles and crisp tofu separately, then refrigerate. Prepare broth partially with 3 cups of broth, cool and refrigerate up to 3 days. Reheat broth until boiling, add noodles, and serve.

Tips & Variations

• Press tofu for at least 15 minutes to remove excess moisture for crispier tofu.
• Use vegetable broth instead of water for a richer, more flavorful soup base.
• Adjust the level of gochujang to control the spice heat according to your preference.
• Substitute peanut butter with almond or cashew butter for a different nutty flavor.
• For extra freshness, add a handful of fresh spinach or bok choy to the broth just before serving.

Storage

Store leftover broth, tofu, and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stove until boiling, then add noodles and tofu to warm through before serving. Avoid storing noodles in broth to prevent them from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of noodles for this recipe?

Yes, you can substitute ramen noodles with udon, soba, or even rice noodles depending on your preference. Adjust the cooking time accordingly as different noodles cook at different speeds.

Is it possible to make this recipe vegan?

Absolutely! This recipe is naturally vegan if you use tamari or soy sauce and vegetable broth. Just ensure all your ingredients, such as the chili sauce and peanut butter, are vegan-friendly.

Spicy Peanut Butter Ramen Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

A flavorful and comforting Spicy Peanut Butter Ramen featuring crispy gochujang garlic tofu, sautéed mushrooms, and a rich, spicy peanut broth. This easy-to-make vegan dish combines creamy peanut butter with a kick of gochujang, delivering a perfect balance of heat and umami in a warm noodle soup.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Noodle Soup
• Method: Stovetop
• Cuisine: Korean-inspired Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Gochujang Garlic 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 in wok)

For the Ramen and Broth

• 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 vegetable stock
• 6 oz ramen or thin udon noodles
• Lime wedges (for serving)
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Prepare the gochujang garlic tofu: Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes or rectangles. Place the tofu in a bowl.
2. Make tofu marinade: In a small bowl, mix soy sauce, gochujang, garlic powder, and sesame oil. Pour this over the tofu and toss well to coat evenly.
3. Coat tofu with starch: Sprinkle 2 teaspoons of cornstarch over the tofu and toss again. If the mixture remains wet, add the remaining cornstarch and toss until tofu is well-coated.
4. Cook tofu: You can either bake the tofu cubes on a parchment-lined baking sheet at 400°F (205°C) for 20-25 minutes until crisp, or heat a teaspoon of oil in a wok over medium-high heat and cook the tofu until crisp on most edges, about 5-6 minutes. Remove and set aside.
5. Sauté mushrooms: In the same wok, add a bit of oil and sliced mushrooms with a pinch of salt. Cook for 2-3 minutes, letting mushrooms brown slightly on the edges.
6. Add flavorings: Stir in the ginger-garlic paste, peanut butter, gochujang, maple syrup, and soy sauce. Mix thoroughly to combine all ingredients.
7. Add liquid: Pour in 1/4 cup of water or stock to incorporate the peanut butter and create a smooth sauce. Then add the remaining broth gradually, stirring. Bring the mixture to a rolling boil.
8. Cook noodles: Submerge the ramen or udon noodles in the boiling broth. Cook according to package instructions: ramen takes about 3-4 minutes; udon, 7-8 minutes.
9. Taste and adjust: Once noodles are tender, turn off the heat. Adjust seasoning by adding more maple syrup for sweetness, soy sauce for saltiness, or black pepper for extra heat if desired.
10. Serve: Ladle broth into bowls, adding noodles and mushrooms. Top with the crispy tofu, a squeeze of lime, lime wedges, sliced green onions, and sesame seeds. Enjoy immediately.

Notes

• You can bake or pan-fry the tofu depending on your preference and equipment.
• For a richer flavor, use vegetable stock instead of water.
• This ramen can be made ahead: cook noodles and tofu separately, store broth with limited water, and reheat before serving.
• Adjust gochujang quantity to control spice level.
• To keep tofu crispy when serving later, reheat in a dry skillet before plating.
• For gluten-free option, use tamari and gluten-free noodles.

Keywords: spicy peanut butter ramen, gochujang tofu, vegan ramen, peanut butter noodle soup, tofu ramen recipe, Korean-inspired ramen, easy vegan dinner