Peanut Butter Ramen

3 SERVINGS

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INGREDIENTS FOR KOREAN TOFU

180 g natural tofu
2 tablespoons cornstarch
1 teaspoon sesame oil
1 tablespoon gochujang paste
1 tablespoon soy sauce with reduced salt
1 tablespoon maple syrup

INGREDIENTS FOR RAMEN

2 large cloves of garlic
1 cm fresh ginger
1 teaspoon sesame oil
1 teaspoon sesame oil
70 g peanut butter
2 tablespoons miso paste
1 l broth (vegetable or chicken)
1 tablespoon rice vinegar
2 teaspoons maple syrup
1 tablespoon soy sauce with reduced salt
2 carrots
2 pieces pak choi
1 spring onion
peanuts
coriander

VEGETABLE ALTERNATIVES

broccoli
mushrooms
kimchi
white radish

INSTRUCTIONS

1
Cut the tofu lengthwise and tear it into pieces or cut it into cubes. Dry with a paper towel to absorb excess liquid and sprinkle with cornstarch. Mix to coat all pieces. Heat oil in a pan and fry the tofu until crispy on all sides.
2
In a bowl, mix gochujang paste, soy sauce, and maple syrup. Stir and add the fried tofu. Mix to coat all pieces in the sauce.
3
Peel and finely chop the garlic and ginger.
4
Heat oil in a pot and fry the garlic and ginger.
5
Add gochujang paste, peanut butter, and miso. Pour in the broth and mix well.
6
Season with soy sauce, rice vinegar, and maple syrup.
7
Simmer on low heat for 5 minutes to blend the flavors. Season with salt if necessary.
8
Clean and julienne the carrots. Cut the pak choi into quarters. Heat oil in a pan and first fry the carrots, then the pak choi.
9
Cook the noodles according to the package instructions. Then drain the water and serve immediately: place the noodles in a bowl, pour over the broth, add the fried carrots, pak choi, tofu, fresh coriander, and sprinkle with chopped peanuts.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!