Miso Peanut Ramen Bowls

Von Pinch of Yum · 35 Min.

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Zubereitung

1. Press the tofu with paper towels to remove some water. Grate it on the medium-to-large holes of a box grater.
2. Heat the olive oil in a nonstick skillet over medium-high heat. Add the tofu shreds and fry until golden and lightly crisp, about 10–15 minutes.
3. Add the teriyaki sauce and grated garlic to the tofu. Cook for another 5–10 minutes to caramelise, adding 1–2 more tablespoons of sauce if you like. Move the tofu to a bowl and wipe out the pan.
4. In the same pan, heat the curry paste, miso, peanut butter, soy sauce and brown sugar until they form a thick paste. Add the coconut milk and broth and whisk until combined. Simmer for 5–10 minutes until slightly thickened and creamy.
5. Meanwhile, boil the ramen noodles in a separate pot for 3–4 minutes, then drain and add them to the sauce. Simmer 1–2 minutes until well coated, adding more broth if you want a soupier result.
6. Divide the noodles between bowls and spoon some broth over the top. Top with the tofu, herbs and chili crisp.

Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.

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KnoblauchFrühlingszwiebelBrauner ZuckerHähnchenGurkeTofuKokosmilchMiso