Why I Love This Recipe
Some dinners are pure comfort in a bowl, and this ramen is exactly that. The creamy broth is packed with bold flavor from coconut milk, peanut butter, red curry paste, soy sauce, and fresh lime, creating the perfect balance of savory, creamy, slightly spicy, and just a little sweet. Crispy air-fried tofu adds plenty of protein and the best texture, while the ramen noodles soak up every bit of that rich broth. Finish it with chili crisp, fresh cilantro, and green onions, and every bite tastes fresh, cozy, and completely restaurant-worthy.
Enjoying The Leftovers
The broth becomes even more flavorful overnight, making leftovers just as delicious. If possible, store the noodles separately so they stay nice and springy, then add them back to the broth when you’re ready to eat.
Storing
Store the broth, tofu, and noodles in separate airtight containers in the refrigerator for up to 4 days. Keeping everything separate helps the tofu stay crisp and prevents the noodles from soaking up all of the broth.
Reheating
Warm the broth gently on the stovetop until hot, then add the noodles just long enough to heat through. Reheat the tofu in the air fryer or oven for a few minutes to bring back its crispy texture before serving.
Creamy Peanut Tofu Ramen
Ingredients
For the crispy tofu
- 14 oz extra-firm tofu, pressed and pulled apart into chunks
- 2 tbsp Japanese bbq sauce or soy sauce
- 1 tsp garlic powder
- 2 tsp cornstarch
- Salt and pepper, pinch
For the ramen
- 1 tbsp avocado oil
- 2 cloves garlic, minced
- 1 tsp minced ginger paste
- 2 tbsp red curry paste
- 3 cups chicken broth
- 1, 14 oz can full-fat coconut milk
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/3 cup creamy peanut butter
- 6 oz ramen noodles or rice noodles
- Juice of ½ lime
Optional toppings
- Extra lime juice
- Green onions, thinly sliced
- Sesame seeds
- Chili crisp
- Cilantro, roughly chopped
Instructions
- Crumble the tofu into a large bowl. Add the Japanese BBQ sauce, garlic powder, cornstarch, salt, and pepper. Toss well until the tofu is evenly coated.
- Transfer the tofu to an air fryer tray in an even layer. Air fry at 400 degrees for 15 to 18 minutes, stirring halfway through, until golden and crispy on the edges.
- To make in the oven, preheat your oven to 425 degrees. Line a baking sheet with parchment paper and spread the tofu out in an even layer. Bake for 25 to 30 minutes, flipping halfway through, until crispy and lightly browned on the edges.
- While the tofu cooks, warm 1 tbsp of avocado oil in a large soup pot or saucepan over medium heat. Add the garlic, ginger, and red curry paste, and cook for 1 to 2 minutes, stirring often, until fragrant and slightly deepened in color.
- Add the peanut butter, soy sauce, rice vinegar, and brown sugar directly to the pot. Stir for 30 to 60 seconds until everything becomes glossy and well combined.
- Pour in the coconut milk and broth, whisking continuously so the peanut butter fully dissolves into the broth. Bring to a gentle simmer and cook for 5 minutes.
- Add the uncooked noodles and continue simmering for about 3 more minutes, or until the noodles are fully cooked and tender.
- Remove from the heat and finish with a squeeze of fresh lime juice. Taste and adjust with more salt or lime juice as needed.
- Divide the ramen into bowls and top with the crispy tofu, chili crisp, fresh cilantro, and sliced green onions. Enjoy!
cook along with me!
Nutrition Per Serving
Sheet Pan Pineapple BBQ Chicken Bowls
see recipe
