Go Back
–+ servings
Print

Creamy Peanut Tofu Ramen

This Creamy Peanut Tofu Ramen combines crispy air-fried tofu, ramen noodles, and a rich coconut peanut broth made with red curry paste, peanut butter, soy sauce, and fresh lime. It's a cozy, protein-packed dinner that's full of bold Thai-inspired flavor and perfect for an easy weeknight meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 882kcal

Equipment

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
US - M

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!

Nutrition

Calories: 882kcal | Carbohydrates: 60g | Protein: 28g | Fat: 62g | Fiber: 3g