About the Recipe
Ingredients
Noodles: Your favorite vegan ramen noodles. Find these at your local grocery store or asian market.
Tofu: As much as you want! I like firm tofu best. (you can also omit this if you don't like it) + 2 tbsp soy sauce
Sauce
1/3 c creamy peanut butter
2 tbsp rice vinegar
6 tbsp soy sauce
2 tbsp honey
1 tsp grated ginger
1 clove crushed garlic
1/4 tsp red pepper flakes
4-6 tbsp nutmilk/water
2 tsp lime juice
Top with scallions, sesame seeds, and/or red pepper flakes.
Preparation
1. Cook ramen according to package.
2. Next start on the sauce. First combine the peanut butter, rice vinegar, soy sauce, honey, and lime juice. Stir until combined.
3. Add in the ginger, garlic, red pepper flakes, and as much nutmilk or water as desired. This is where the thickness is up to you. I like mine to be a thinner sauce. Set aside.
4. To cook the tofu, I like to cut my desired amount, and press it in between two paper towels until as much moisture is released as I can.
5. Heat a pan on medium heat and put in 1 tsp of a neutral cooking oil. Add in your tofu; it should sizzle. I then add about 2 tbsp of soy sauce into the pan. That's it! Cook evenly until golden brown on both sides.
6. Split the sauce mixture in half and serve. My favorite garnishes are sesame seeds and scallions. This sauce also can be stored for up to 4 days in the fridge. Enjoy this simple and tasty recipe!