for the tofu
- 1 block firm tofu (no need to press)
- 2 TB dark sesame oil
- 2 tsp soy sauce
for the sauce
- 1–2 tsp oil
- 3–4 shallots, thinly sliced
- 5–6 cloves garlic, thinly sliced
- 4 TB sambal
- 2 TB peanut butter
- 2 TB brown sugar
- 2 tsp rice vinegar
- 2 cups vegetable broth
7 oz. ramen noodles
- any variety of vegetables like snow peas, mushroom, baby corn, bean sprouts, etc.
- sesame seeds
- sliced scallions
- lime wedges
- chopped peanuts
- Prepare the tofu, using this quick and easy method. While the tofu is browning, whisk the sesame oil and soy sauce in a medium-sized bowl. Once the tofu is browned on both sides, transfer it to the bowl and toss well to coat. Set aside.
- To make the sauce, heat 1-2 tsp oil over medium heat. Throw in the sliced shallots, stir to coat, then saute for about 4 minutes, lowering the heat if they start to brown.
- Add in the garlic, stir and saute for 2-3 minutes more. Once the shallots and garlic are soft but not browned, add in the sambal and stir, then add in the peanut butter and gently stir until melted. Add in the brown sugar and vinegar.
- Increase the heat to medium-high, then add in the broth. Allow the mixture to come to a full simmer, then remove it from the heat and allow it to cool.
- Boil the ramen noodles according to the package instructions and drain. Toss with the sambal and peanut butter sauce.
- Distribute into two bowls, and top with the tofu, drizzling any extra sesame oil over the top.
- Garnish it with vegetables, sesame seeds, scallions, cilantro, lime wedges and chopped peanuts as desired. Serve immediately.