Peanut Curry Raman

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Peanut Curry Raman

  • Author: Anna Rios
  • Total Time: 40 minutes


  • 1 pack of ramen noodles (12oz) or 2 pack of ramen squares
  • 1 pack extra firm tofu – pressed & cut into cubes⁣
  • 1 cup broccoli florets
  • 1/2 cup onions, chopped
  • 1 tbsp minced garlic
  • 1 tbsp oil, salt to taste
  • 1 tsp chili powder (optional)⁣
Curry ingredients:⁣
  • 4 cups vegetable broth⁣
  • 3/4 cup peanut butter
  • 3 tbsps red curry paste
  • 1/4 cup brown sugar (optional)
  • 1 can coconut milk (reduced fat ok)
  • salt to taste


  1. Turn pan on medium heat and add 1 tbsp oil, lightly pan-fry tofu until golden brown on all sides (15-20 minutes).
  2. Use same pan to sauté veggies! Add splashes of water or veg broth and sauté broccoli, garlic, onions. Sauté for 7 minutes and then set aside.
  3. To make the curry, place veggie stock, red curry paste in a pot, then bring it to boil while stirring continuously until the paste dissolves. Add peanut butter, sugar and salt and then slowly add in coconut milk. ⁣
  4. Turn heat down to a low simmer, add in veggies and ramen noodle. ⁣
  5. Let noodles cook for 5-10 minutes depending on box. Serve and add preferred toppings such as chili powder, crushed peanuts, cilantro and jalapeños!⁣
  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 4 servings

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