Description
A quick and flavorful vegan recipe featuring crispy pan-fried tofu tossed with ramen noodles in a rich and creamy sesame-peanut sauce, garnished with crushed peanuts, sesame seeds, and green onions for a satisfying and light meal.
Ingredients
Scale
Tofu and Cooking
- 1 tablespoon avocado oil (or light-tasting oil)
- 1 block (350g) extra-firm tofu (cut into cubes)
- Salt (to taste, optional)
- Pepper (to taste, optional)
Noodles
- 3 packs (210g) ramen noodles
Garnishes
- 3 tablespoons peanuts (crushed)
- 1 tablespoon sesame seeds
- 1/2 cup green onions (scallions, thinly sliced)
Sauce
- 2 tablespoons tahini
- 1 tablespoon peanut butter (natural)
- 1/4 cup soy sauce
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 garlic cloves (finely minced or grated)
- 1 teaspoon ginger (grated)
- 1-2 teaspoons sriracha
Instructions
- Prepare the tofu: Press the tofu for 15 minutes to remove excess moisture and help it get extra crispy. This step is optional but recommended if you have the time. Once pressed, cut the tofu into cubes.
- Cook the tofu: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the tofu cubes and cook for 7-8 minutes on one side until golden brown, then flip and cook for another 4-5 minutes. Season with salt and pepper to taste.
- Cook the noodles: While tofu is cooking, bring a medium saucepan of water to a boil. Add the ramen noodles and cook according to the package instructions, typically about 3-4 minutes, until tender. Drain the noodles and set aside.
- Make the sauce: In a bowl, whisk together 2 tablespoons tahini, 1 tablespoon natural peanut butter, 1/4 cup soy sauce, 2 tablespoons toasted sesame oil, 1 1/2 tablespoon rice vinegar, 1 tablespoon maple syrup, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1-2 teaspoons sriracha until smooth and well combined.
- Combine and serve: Pour the sauce into the skillet with the tofu and stir to coat evenly. Add the cooked and drained noodles to the skillet as well, tossing everything gently to combine and heat through. Transfer to serving bowls and garnish with crushed peanuts, sesame seeds, and thinly sliced green onions. Serve immediately and enjoy!
Notes
- Pressing the tofu helps achieve a crispy texture but can be skipped if short on time.
- Use natural peanut butter without added sugar or salt for the best flavor.
- Adjust the amount of sriracha to suit your preferred spice level.
- For gluten-free option, substitute soy sauce with tamari or coconut aminos.
- Leftover noodles and tofu can be refrigerated for up to 2 days; reheat in a skillet or microwave before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 0 mg
