Commit 2fdb02
2026-09-04 02:46:35 Tim Prendergast: ramen bowls| /dev/null .. peanut butter ramen bowls.md | |
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| + | # Peanut Butter Ramen Bowls |
| + | |
| + | [Miso Peanut Ramen Bowls](https://pinchofyum.com/miso-peanut-ramen-bowls) |
| + | |
| + | |
| + | ## Ingredients |
| + | |
| + | ### Crispy Tofu Bits |
| + | - 1 block extra firm tofu |
| + | - 1 tbsp olive oil |
| + | - 1/4 cup teriyaki |
| + | - 1 clove garlic, grated |
| + | |
| + | |
| + | ### Miso Peanut Ramen |
| + | |
| + | - 1 tbsp thai red curry paste |
| + | - 1 tbsp white miso |
| + | - 1–2 tbsp peanut butter (just a little plop) |
| + | - 2 tbsp reduced sodium soy sauce |
| + | - 1 tbsp brown sugar |
| + | - 1 1/2 chicken stock |
| + | - 1 can coconut milk |
| + | - 5-6 bricks ramen noodles |
| + | |
| + | ## Preparation |
| + | |
| + | - Prep Tofu: Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes |
| + | - Crisp Tofu: Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; saute until golden and lightly crisped |
| + | - Sauce Tofu: Add the teriyaki sauce and grated garlic to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan |
| + | - Make Ramen Broth: In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it’s worked into a thick paste. Add the coconut milk and broth, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy |
| + | - Ramen: Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated |
| + | - Serve: Transfer noodles into in bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp on top |