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Peanut Butter Ramen

winterlunch
Yield: 4 servings
Source: https://www.tiktok.com/t/ZP8rR9U6K/

Ingredients

produce
  • lime
  • ginger
  • 5 clovesgarlic
  • 1 bunchspring onions
  • 1lime
  • broccoli
  • pak choi
  • spring onion greens
  • fresh coriander
protein
  • 1 large blockfirm tofu
grain
  • 4 servingsrice noodles
pantry staple
  • 1 tspturmeric
  • 1 tbspsoy sauce
  • toasted sesame seeds
  • 1 tspmiso paste
  • chilli oil
  • 1 tsppeanut butter
  • 1 tsptahini
  • 1 lvegetable stock(with 1 stock cube)
  • 200 mlcoconut milk
  • 1 tspchilli oil
  • sugar
  • salt
  • pepper
  • 1 tbspsesame oil
  • 2 tbspsesame oil
  • 1 tbspgarlic powder
  • 1 tbspginger powder
  • 1 tbspsoy sauce
  • 1 tsppeanut butter
  • 1 tspmiso
  • 1-2 tbspwater
other
  • 100 gcornflour

Instructions

  1. Mince the garlic, ginger & chilli, then fry in 2 tbsp sesame oil until fragrant.
  2. Mix the veg stock with the miso, tahini + peanut butter, then add with the coconut milk.
  3. Season with 1 tbsp soy sauce, 1 tsp turmeric, black pepper & 1 tbsp sugar. Simmer for 15-20 mins - then season with lime juice.
  4. To make the tofu glaze, mix 1 tsp garlic + ginger powder, 1 tsp soy sauce, 1 tsp peanut butter. Add a splash of water to loosen.
  5. Cut the tofu into 1cm thick slice, coat in seasoned cornflour & fry in 2 tbsp sesame oil until crispy. Add tofu to glaze & coat well.
  6. Cook the noodles + veg, slice spring onion & toast sesame seeds.
  7. Bowl up - noodles, broth, tofu, veg, garnishes & enjoy!