[Miso Peanut Ramen Bowls](https://pinchofyum.com/miso-peanut-ramen-bowls)

- 1 block extra firm tofu

- 1 tbsp olive oil

- 1/4 cup teriyaki

- 1 clove garlic, grated

- 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

- 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