In a mixing bowl, whisk together 1/2 cup of creamy peanut butter, 1/4 cup of soy sauce or tamari, 2 tablespoons of rice vinegar, 2 tablespoons of maple syrup or agave nectar, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, 2 minced garlic cloves, 1 teaspoon of ground ginger, and 1/2 teaspoon of red pepper flakes. Gradually add 1/4 to 1/2 cup of water to the sauce to reach your desired consistency. The sauce should be smooth and pourable. Set the sauce aside.
Step 2: Cook the Ramen Noodles
Cook the ramen noodles according to the package instructions. Once cooked, drain the noodles and set them aside. If the noodles are done before you’re ready to use them, you can toss them with a little sesame oil to prevent sticking.
Step 3: Prepare the Tofu
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed tofu to the skillet. Cook the tofu for about 8-10 minutes, turning occasionally, until it’s crispy and golden on all sides. Once done, remove the tofu from the skillet and set it aside.
Step 4: Sauté the Vegetables
In the same skillet, add the sliced red bell pepper, broccoli florets, and julienned carrot. Sauté the vegetables for about 5 minutes, or until they are tender-crisp. The vegetables should still have a bit of crunch for the best texture.
Step 5: Combine and Serve
In a large mixing bowl, combine the cooked ramen noodles, sautéed vegetables, and crispy tofu. Pour the prepared peanut satay sauce over the noodle and vegetable mixture. Toss everything together until it’s well coated with the sauce. Ensure the sauce is evenly distributed for the best flavor.
Step 6: Garnish and Enjoy
Garnish your Vegan Peanut Satay Ramen with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately and enjoy this rich, flavorful, and satisfying dish.
Nutritional Information (per serving, approx. 2 servings)
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