Meet your new favorite ramen recipe : Spicy Peanut Tempeh Ramen. Consider this the more sophisticated, healthier version of your childhood favorite. It's simple, quick, budget-friendly, and SO delicious ... the only thing missing? That weird flavor packet and a list of ingredients no one can pronounce.
Ingredients
Peanut Sauce
¾ cup smooth peanut butter, no salt added
½ cup warm water
6 TBS Tamari
6 TBS chili garlic sauce, divided
1 lime, juiced + more for serving
2 TBS coconut sugar or maple syrup
3 cloves fresh garlic
½ tsp red pepper flakes, optional
Ramen
8 oz tempeh, cut into bite size pieces
2 TBS avocado oil
5-6 dried chile de arbols, optional
6 cloves garlic, minced
2 TBS fresh ginger, minced
1 small white onion, minced
6 cups prepared vegan chicken stock or vegetable broth
1 - 15.5 oz can full fat coconut milk
10 oz ramen noodles
Fresh lime wedges, for serving
Chopped cilantro, for serving
Chopped peanuts, for serving
Thinly sliced red onion, for serving
Instructions
Preheat oven to 400 degrees
Peanut Sauce
Blend the peanut butter, warm water, tamari, 3 tablespoons chili garlic sauce, lime juice, coconut sugar, garlic and red pepper flakes until smooth, about 1 minute. Taste and adjust seasonings. Set aside
Ramen
Using ¼ cup of prepared peanut sauce, toss the tempeh in a large bowl. Transfer to a parchment paper lined baking tray and bake until golden brown and crispy on the edges, about 20 minutes, flipping halfway through.
While the tempeh is in the oven, start on the broth. In a large pot on medium high heat, add your avocado oil. Once the oil is hot, add remaining chili garlic sauce, dried chiles, fresh garlic, ginger, and onion. Cook until fragrant, about 3-5 minutes. Next add in your prepared stock, remaining peanut sauce and coconut milk. Bring the broth to a gentle boil, reduce heat to low, and let it simmer for about 15 minutes.
Meanwhile, cook ramen noodles according to package directions. Drain and set aside.
Divide the prepared noodles into 4 bowls. Ladle the broth into the bowls and add oven baked tempeh. Finish with a squeeze of fresh lime, chopped cilantro, red onion, and chopped peanuts. Serve immediately. ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/spicy-peanut-tempeh-ramen/