Miso Peanut Ramen Bowls

Ingredients

• extra firm tofu400 g
• olive oil15 ml
• teriyaki sauce60 ml
• garlic clove — grated1 ea
• red curry paste15 g
• white miso paste17 g
• peanut butter32 g
• reduced sodium soy sauce30 ml
• brown sugar14 g
• chicken broth360 ml
• canned coconut milk400 ml
• ramen noodles170 g
• cucumber — finely sliced300 g
• green onions — sliced to serve2 ea
• chili crisp — to serve1 ea

Method

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