Spicy Peanut Tofu Ramen

A velvety peanut‑coconut broth cradles crispy tofu cubes, delivering balanced Thai spice over bouncy noodles.

Ingredients

• 1 tablespoon vegetable oil
• 6 oz (170 g) firm tofu, pressed & cubed
• 2 cups (480 ml) light vegetable broth
• ½ cup (120 ml) coconut milk
• 2 tablespoons natural peanut butter
• 1 tablespoon red curry paste
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup
• 8 oz (225 g) ramen noodles
• ½ cup bean sprouts
• Chopped peanuts & cilantro, for garnish

Preparation

1. Pan‑fry tofu cubes in oil until crisp on all sides; set aside.
2. In a pot, whisk broth, coconut milk, peanut butter, curry paste, soy sauce, vinegar, and maple until smooth; simmer 3 minutes.
3. Cook noodles; drain and place in bowls.
4. Return tofu to broth briefly, then ladle over noodles.
5. Top with bean sprouts, peanuts, cilantro, and any optional extras.