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Nutty, sweet and spicy, these Almond Butter Tofu Ramen Bowls will change the way you think about tofu - for the better! | #vegan #glutenfree #highprotein #wholefoods | by Angela Simpson, culinary nutrition expert + blogger at eat-spin-run-repeat.com

Almond Butter Tofu Ramen


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins (+ marinating)
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x

Description

This Almond Butter Tofu Ramen will change the way you think about tofu. No more boring, bland, weird textures. These bowls will light up your tastebuds with sweet-n-spicy, deliciously nutty flavour.


Scale

Ingredients

For the tofu:

  • 1/4 cup low sodium tamari or coconut aminos
  • 2 tbsp smooth almond butter
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha sauce
  • 2 tsp coconut sugar
  • 1 large clove garlic, finely minced
  • 1 package extra firm tofu (about 14oz), very well drained and patted dry.

For the rest:

  • ~225g uncooked ramen noodles (I like Lotus Foods ramen, which are whole grain, gluten free noodles)
  • 4 cups water + 1 tbsp low sodium tamari/coconut aminos + juice of 1 lime
  • 4 baby boy choy, chopped into bite-size pieces
  • 2 cups snap peas, sliced in half
  • 2 cups cremini or shiitake mushrooms
  • 1 /12 cups shredded or julienne cut carrot
  • 1 red bell peppers, diced
  • 1 cup shelled edamame
  • sesame seeds, cilantro, basil, limes and green onion, to garnish

Instructions

  • Mix together all ingredients for the tofu marinade in a resealable container. Slice the tofu into bite-size cubes or rectangles and toss them around in the bag to coat. Refrigerate between 2-8 hours.
  • When ready to cook, bring 4 cups of water to a boil on the stove. Add the ramen and boil for about 4 minutes, separating the noodles out as you stir with a fork. Once noodles have separated and softened, whisk juice of 1 lime and 2 tsp miso paste in until dissolved to create a broth. Divide the noodles between 4 serving bowls, reserving the broth and keeping it warm.
  • Remove the tofu from the marinade and reserve the excess sauce. Stir fry the tofu in a hot frying pan for about 2-3 mins per side, or until crispy. Transfer to a plate to keep warm but don’t wipe the frying pan yet.
  • Stir fry the bok choy and snap peas in 2 tbsp reserved tofu marinade until tender crisp, then the mushrooms in another 2 tbsp marinade. Arrange these, along with all remaining ingredients between the bowls on top of the noodles. Finish with the tofu, then pour the miso broth over all 4 servings. Serve hot.
  • Category: dinner
  • Method: stir fry
  • Cuisine: Asian