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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
  • Category: dinner
  • Method: stir fry
  • Cuisine: Asian

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.


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.