03/04/2026
are and , , and , even without added ingredients—natural peanut butter provides a source of and fat, and mixing in a little adds tons of . Throw in some , , seeds, or to bring this dish to the next level of flavor and .
For the sauce
1 tablespoon peanut butter
1/4 teaspoon Red pepper flakes
1 teaspoon rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon Sriracha
1 teaspoon maple syrup
For the noodles
2 1/2 ounces organic millet and brown rice ramen noodles
3 ounces extra firm tofu, pressed and cut into 1 inch cubes
1 tablespoon coconut oil, for frying
1 teaspoon minced garlic
1/2 teaspoon fresh grated ginger
1 tablespoon soy sauce
4 small heads baby bok choy
Sesame oil, to top
Cucumber, sliced, to garnish
Red chili flakes, to garnish
Method
Step 1
In a small bowl, whisk together the peanut butter, red pepper flakes, rice vinegar, soy sauce, sriracha and maple syrup. Set aside.
Step 2
Bring a pot of water to a boil. Cook and drain ramen, according to package. Reserve a cup of cooking water.
Step 3
In a frying pan over medium-high heat, heat olive oil and cook the garlic and ginger until fragrant. Add tofu and cook until golden and crispy on both sides. Add the soy sauce and cook for a minute longer.
Step 4
Add bok choy to frying pan and cook until it begins to wilt (about a minute). Add the ramen along with a little cooking water and the peanut butter sauce. Toss to coat and cook for one minute more.
Step 5
Toss with a drizzle of sesame oil. Sprinkle with chili flake and garnish with sliced cucumber. Enjoy!
