Spicy Peanut Butter Ramen

subheading: For the crispy gochujang garlic tofu:

10 oz ( 283.5 g) firm or extra firm tofu pressed for at least 15 minutes and sliced into rectangles or cubes or whatever shape you like

2 teaspoons soy sauce or tamari

2 teaspoons gochujang

½ teaspoon garlic powder

1 teaspoon sesame oil

1 tablespoon cornstarch or tapioca starch

subheading: For the peanut butter ramen:

1 teaspoon oil optional

6 oz ( 170.1 g) sliced mushrooms such as white or cremini or portabella

2 tablespoon ginger-garlic paste or you can mince or blend 1 inch of ginger and 3 cloves of garlic with a few teaspoons water, to make a paste and use

3 tablespoons smooth peanut butter

1 tablespoon gochujang or other Asian chile sauce

1 tablespoon maple syrup

2 tablespoons soy sauce or tamari

4 to 6 cups ( 1182.94 ml) water or stock **

6 oz ( 170.1 g) ramen or thin udon noodles

subheading: For garnish:

lime wedges, green onions, sesame seeds

Note: Ingredients may have been altered from the original.

Directions at veganricha.com

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