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Spicy Peanut Butter Ramen
5 from 381 votes

Spicy Peanut Butter Ramen

Spicy Peanut Butter Ramen features crispy gochujang garlic tofu paired with mushroom-infused peanut butter ramen noodles. The tofu is seasoned and crisped via baking or pan-frying, then combined with a rich peanut butter and gochujang broth with ginger, garlic, and soy sauce. The dish balances spicy, savory, and nutty flavors, offering a textured and satisfying noodle meal that can be made brothy or stir-fried.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 342 kcal
Course: Main Course, Soup, Dinner
Cuisine: Asian

Ingredients

For the crispy gochujang garlic tofu:
  • 10 oz firm tofu pressed for at least 15 minutes and sliced into rectangles or cubes or whatever shape you like, or extra firm tofu
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons gochujang
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch or tapioca starch
For the peanut butter ramen:
  • 1 teaspoon neutral cooking oil optional, generic cooking oil
  • 6 oz mushroom such as white or cremini or portabella, sliced
  • 2 tablespoon ginger-garlic paste or you can mince or blend 1 inch of ginger and 3 cloves of garlic with a few teaspoons water, to make a paste and use
  • 3 tablespoons peanut butter smooth
  • 1 tablespoon gochujang or other Asian chile sauce
  • 1 tablespoon maple syrup
  • 2 tablespoons soy sauce or tamari
  • 4-6 cups water or stock
  • 6 oz ramen noodles or thin udon noodles
For garnish:
  • lime lime wedges
  • green onions
  • sesame seeds

Instructions

Make the gochujang garlic tofu.
    Cup of Yum
  1. Press and cube the tofu if you haven’t already and add it to a bowl.
  2. In a small bowl mix the soy sauce, gochujang, garlic powder, and sesame oil and pour it over the tofu. Toss well to coat. Add 2 teaspoons of the cornstarch and toss well. If the mixture is still somewhat wet then add the rest of the cornstarch and toss well.
  3. Then either bake the tofu: transfer the tofu cubes to a parchment-lined baking sheet and bake it at 400ºF (205c) for 20-25 minutes , or transfer them to a hot wok with a teaspoon of oil and cook them until they are crisp on most of the edges, about 5-6 minutes.
Make the ramen:
  1. I use the same wok for making the tofu as well as the ramen. Remove the tofu once crisp from the pot and then make the ramen. Add oil, mushrooms, and a good pinch of salt and cook for 2-3 minutes to brown the mushrooms on some of the edges. Then add the ginger-garlic paste, peanut butter, gochujang, maple syrup and soy sauce and mix really well. Add 1/4 cup of the water or broth and mix in. Mix well to incorporate the peanut butter.
  2. Bring the mixture to a boil then gradually add the rest of the broth. Mix and Bring to a good rolling boil, then add your noodles. Press to submerge in the boiling broth, then cook them according to the time on the packaging. Ramen noodles will cook pretty quickly, within 3-4 minutes, while udon noodles will take around 7-8 minutes.
  3. Once the noodles are cooked to your preference, switch off the heat. Taste and adjust salt and flavor. If you want it sweeter then you can add more maple syrup. You can more salt if needed or some black pepper for extra heat.
  4. To serve, ladle the broth into your serving bowls. Then transfer some of the noodles with mushrooms to your serving bowls. Top it with the crispy tofu, a squeeze of lime or lemon, lime wedge, green onions, and sesame seeds, and serve.
  5. To make ahead: cook the noodles separately and store. Crisp up the tofu and store. Add only 3 cups broth and boil and refrigerate after cooling. To serve, bring the broth to a boil, add noodles and serve. Refrigerate for up 3 days.

Notes

  • Adjust water amount (3.5-7 cups) to achieve desired broth thickness; use less for stir-fry style, more for soupy ramen.
  • Add vegetables like broccoli or bok choy halfway through noodle cooking for added texture and nutrition.
  • To make ahead, cook noodles separately to prevent absorption and sogginess during storage.
  • Substitute sunflower or almond butter for peanut butter to make nut free.
  • Use gluten-free noodles and tamari for a gluten-free version; ensure gochujang is gluten-free.
  • For soy-free, use chickpea tofu and coconut aminos; prepare a homemade gochujang substitute as suggested.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 45g (15%) Protein 18g (36%) Fat 11g (17%) Saturated Fat 1g (5%) Sodium 625mg (26%) Potassium 306mg (7%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 13IU (0%) Vitamin C 2mg (2%) Calcium 114mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 45g 15%
Protein 18g 36%
Fat 11g 17%
Saturated Fat 1g 5%
Sodium 625mg 26%
Potassium 306mg 7%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 13IU 0%
Vitamin C 2mg 2%
Calcium 114mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.