Miso Peanut Ramen Bowls

• 1 block extra firm tofu
• 1 tablespoon olive oil
• 1/4 cup teriyaki sauce
• 1 clove garlic, grated
• 1 tablespoon red curry paste or roasted red chili paste
• 1 tablespoon white miso
• 1-2 tablespoons peanut butter
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon brown sugar
• 1 1/2 cups water + 1 1/2 teaspoons Better Than Bouillon roasted chicken or vegetable base
• 1 (14-ounce) can full fat coconut milk
• 6 ounces uncooked ramen noodles
• Finely sliced cucumbers
• Cilantro and/or green onion
• Chili crisp

Instructions

1. 1Press tofu with paper towels to remove some of the water. Grate tofu on a box grater, on medium / large holes.
2. 2Heat olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds; sauté until golden and lightly crisped (it usually takes 10-15 minutes).
3. 3Add the teriyaki sauce and grated garlic to the tofu. Sauté for another 5-10 minutes to caramelize further. Transfer to a separate bowl and wipe out the pan.
4. 4In the same pan, heat the curry paste, miso, peanut butter, soy sauce, and brown sugar until it forms a thick paste. Add the coconut milk and broth, whisk until incorporated. Simmer for 5-10 minutes until slightly thickened.
5. 5Meanwhile, boil ramen in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer 1-2 minutes until the noodles are well-coated.
6. 6Transfer noodles into bowls, and pour a scoop of the broth over the top. Top with the tofu, herbs, and chili crisp.