Crispy Thai Peanut Tofu Ramen

4.91 from 10 votes

This Crispy Thai Peanut Tofu Ramen combines a savory broth made of fragrant ginger, creamy coconut milk, nutty peanut butter, and spiced red curry and simmered with tender ramen noodles. Top it with crunchy chili crisp tofu that has a little spicy kick!

Prep Time10

Cook Time30

Total Time40

Course: Lunch/Dinner

Cuisine: Thai

Diet:

Servings:

Calories: 360kcal

Author: Allie Petersen

Ingredients

Crispy Tofu Topping

14 oz extra firm tofu
1 tbsp cornstarch
2 cloves garlic minced
1 tbsp soy sauce
3 tsp chili crisp in oil
1 tbsp sesame seeds
1/4 cup diced green onion

Ramen Broth

4 cups vegetable broth
1 can 14 ounce full-fat coconut milk
¼ cup tamari or soy sauce
1 tbsp rice vinegar
⅓ cup creamy peanut butter
2 heaping tbsp Thai red curry paste
~2 cups chopped kale
1 red bell pepper diced
1 tbsp fresh grated ginger or ginger paste
3 squares ramen noodles
1/4 cup fresh cilantro

Instructions

Make Your Tofu: After draining and pressing your tofu, pat it dry and cut it into small 1 inch cubes. In a large bowl or gallon-sized bag, add your tofu cubes with your cornstarch, garlic, soy sauce, sesame seeds and chili crisp. Toss it gently until it is coated.
14 oz extra firm tofu, 1 tbsp cornstarch, 2 cloves garlic, 1 tbsp soy sauce, 3 tsp chili crisp in oil, 1 tbsp sesame seeds
Cook your Tofu: Warm oil of choice in a large saucepan over medium heat. Cook your tofu cubes evenly until they start to crisp up. This can take 10-15 minutes. If you're tofu mixture sticks, this is okay and adds to the texture! Just use a good spatula to scrape the bottom of the pan to get those yummy crisp pieces off the bottom.
Near the end of cooking, add your diced green onion and cook for a few more minutes.
Set your crispy tofu aside in a separate bowl. You can use the same pot to make the broth in the next steps.
1/4 cup diced green onion
Cook your Broth: Add your vegetable broth, coconut milk, soy sauce, peanut butter, Thai red curry paste, red pepper, kale, and ginger to a large pot on medium heat. Bring to a simmer, then reduce the heat to medium-low and simmer for 5 minutes or until the kale is tender.
4 cups vegetable broth, 1 can, ¼ cup tamari or soy sauce, 1 tbsp rice vinegar, ⅓ cup creamy peanut butter, 2 heaping tbsp Thai red curry paste, ~2 cups chopped kale, 1 red bell pepper, 1 tbsp fresh grated ginger
Add noodles: Bring the soup to a boil over high heat. Stir in the noodles and cilantro. Let sit for 5 minutes or until the noodles are soft.
3 squares ramen noodles, 1/4 cup fresh cilantro
Serve: Ladle your soup into bowls and top with your crispy tofu and some fresh cilantro and/or diced green onion if desired. Enjoy right away!
*FYI the longer the noodles sit in the broth, the more they will soak up - so try to enjoy this recipe right after cooking or separate the noodles from the broth. You can always add in a splash of water or vegetable broth to get some liquid back too, but it will dilute some of that yummy flavorful broth!

Notes

Low-sodium options:

Use low-sodium soy sauce
Use low-sodium vegetable broth
Decrease the amount of soy sauce in the recipe and add to taste.

Storage: Store the noodles and tofu separately from the broth in airtight containers in the fridge (if you leave them together they will get mushy). Reheat by combining them in a bowl and reheating in the microwave (or stovetop).

⭐️You can always add in a splash of water or vegetable broth to get some liquid back too, but it will dilute some of that yummy flavorful broth!

Nutrition