Plato principal
Miso Peanut Ramen Bowls
30 minPara 2Nutri-Score C€€
C
30 min
30 minMiso Peanut Ramen Bowls
receta de
Pinch of Yum
@pinchofyum
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
extra firm high protein tofu (pressed and cubed)Fresco400 g
brown rice ramen noodles (cakes, seasoning discarded)Cereales2 piezas
peanut butter (creamy)Despensa60 g- white miso pasteDespensa30 g
soy sauceDespensa30 ml
maple syrupDespensa15 ml- rice vinegarDespensa15 ml
- toasted sesame oilDespensa15 ml
garlic (grated)Frutas y verduras2 piezas
fresh ginger (grated)Frutas y verduras15 g- vegetable brothDespensa480 ml
- neutral oil (for frying)Despensa30 ml
scallions (sliced)Frutas y verduras3 piezas
lime (cut into wedges)Frutas y verduras1 pieza
sesame seeds (toasted)Frutos secos y semillas10 g- chili crisp (optional, to serve)Despensa15 ml
por ración
Nutrición
589kcal
- Carbohidratos
- 48 g
- Proteínas
- 30 g
- Grasas
- 31 g
lo que usará
Utensilios
Sartén
Cazo
Bol
Varillas
paso a paso
Preparación
- Paso 1
Press and crisp the tofu
- Press the tofu to remove excess water, then cut it into cubes.
- Heat the oil in a frying pan and fry the tofu until golden and crispy on all sides.
- Paso 2
Mix the peanut miso sauce
- Whisk the peanut butter, miso, soy sauce, maple syrup, rice vinegar, sesame oil, garlic and ginger in a bowl.
- Pour in the vegetable broth gradually and whisk until smooth.
- Paso 3
Cook the ramen
- Bring a pot of water to a boil and cook the ramen noodles until just tender.
- Drain and rinse briefly.
- Paso 4
Warm the sauce
- Pour the sauce into a saucepan and warm gently over medium heat until it thickens slightly.
- Paso 5
Assemble the bowls
- Divide the noodles between bowls and ladle the warm sauce over them.
- Top with the crispy tofu, scallions, sesame seeds and chili crisp.
- Serve with lime wedges.
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