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Spicy Peanut Butter Ramen Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/spicy-peanut-butter-ramen-recipe/