Plat
Miso Peanut Ramen Bowls
30 minPour 2Nutri-Score C€€
C
30 min
30 minMiso Peanut Ramen Bowls
ce qu’il vous faut
Ingrédients
extra firm high protein tofu (pressed and cubed)Produits frais400 g
brown rice ramen noodles (cakes, seasoning discarded)Céréales2 morceaux
peanut butter (creamy)Épicerie60 g- white miso pasteÉpicerie30 g
soy sauceÉpicerie30 ml
maple syrupÉpicerie15 ml- rice vinegarÉpicerie15 ml
- toasted sesame oilÉpicerie15 ml
garlic (grated)Fruits et légumes2 morceaux
fresh ginger (grated)Fruits et légumes15 g- vegetable brothÉpicerie480 ml
- neutral oil (for frying)Épicerie30 ml
scallions (sliced)Fruits et légumes3 morceaux
lime (cut into wedges)Fruits et légumes1 morceau
sesame seeds (toasted)Fruits à coque et graines10 g- chili crisp (optional, to serve)Épicerie15 ml
par portion
Nutrition
589kcal
- Glucides
- 48 g
- Protéines
- 30 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
Fouet
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cook the ramen
- Bring a pot of water to a boil and cook the ramen noodles until just tender.
- Drain and rinse briefly.
- Étape 4
Warm the sauce
- Pour the sauce into a saucepan and warm gently over medium heat until it thickens slightly.
- Étape 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.
les plus cuisinées d’abord