After a long day of juggling responsibilities and deadlines, nothing feels more comforting than a bowl of homemade goodness. This Tofu and Aubergine Peanut Ramen Noodles (Vegan Gluten-Free) recipe strikes the perfect balance between ease and deliciousness, making it my go-to for those busy weeknights. Picture this: tender roasted aubergine, crispy tofu crumbles, and rich, creamy peanut sauce enveloping warm ramen noodles—each bite a harmony of flavors.
I stumbled across this delightful creation while experimenting with ingredients I had on hand, and it quickly transformed into a beloved staple at my dinner table. With just a handful of wholesome ingredients, this vegan dish is not only packed with nutrients but also a crowd-pleaser that leaves no one missing meat. Whether you’re tired of fast food or simply seeking something healthier and homemade, this recipe is bound to inspire your culinary creativity. So, let’s dive into crafting this mouthwatering bowl of comfort together!
Why love Tofu and Aubergine Peanut Ramen Noodles?
Deliciously indulgent: Every spoonful bursts with the savory depth of roasted aubergine and crispy tofu, elevated by the creamy peanut sauce.
Quick and easy: With just 30-35 minutes of cooking time, you’ll have a satisfying meal ready, perfect for those busy nights.
Vegan and gluten-free: This recipe caters to various dietary needs, making it ideal for everyone at the table.
Endless customization: Feel free to add your favorite veggies or toppings to make it truly your own.
Comfort food done right: It’s the kind of hearty dish that warms your heart and delights your taste buds.
Whether you’re revamping dinner or just craving something comforting, this dish won’t disappoint!
Tofu and Aubergine Peanut Ramen Noodles Ingredients
Dive into the wonderful flavors of this simple yet satisfying dish!
For the Aubergine
• 1 large aubergine – essential for that tender, rich texture.
• 1 tbsp soy sauce – adds a savory umami depth.
• 1 tbsp sesame oil – contributes a lovely nutty aroma.
• 1 tbsp maple syrup – balances out the saltiness with a hint of sweetness.
• Salt and pepper – season to taste.
For the Tofu Crumbles
• 2 x 200g blocks extra-firm tofu – provides a hearty protein source, best for crispiness.
• 2 tbsp chilli oil – adds a spicy kick you won’t forget!
• 2 tbsp soy sauce – enhances flavor and helps marinate the tofu.
For the Peanut Sauce & Noodles
• 4 tbsp smooth peanut butter – the star of our creamy sauce!
• 2 tbsp white miso paste – adds depth and umami to the sauce.
• 1 x 400ml tin full-fat or light coconut milk – makes the sauce luscious and creamy.
• 200ml water – to thin the sauce as needed.
• 4 portions ramen noodles – a comforting base for this delightful meal.
For the Aromatics & Toppings
• 4 spring onions, sliced – for that fresh crunch.
• 4 garlic cloves, crushed – enhances the dish’s fragrance.
• 1-inch piece ginger, grated – adds warmth and zest.
• 1 lime, in ¼ wedges – a zesty finish that brightens every bite.
• 4 sprigs fresh mint – brings a refreshing touch.
• 1 chilli, sliced – optional, for those who love extra heat!
• 2 tbsp sesame seeds – sprinkle on top for a nutty crunch.
Now, let’s get ready to whip up a dish that will turn any ordinary meal into an extraordinary one!
How to Make Tofu and Aubergine Peanut Ramen Noodles
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Preheat the oven: Set your oven to 170°C fan/190°C. While it warms, prepare the aubergine for roasting by topping and tailing it, slicing it into wedges, then placing them on a parchment-lined tray.
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Season the aubergine: Drizzle the aubergine with soy sauce, sesame oil, maple syrup, and a pinch of salt and pepper. Massage the mixture into the wedges, ensuring they’re well coated, and roast for 20-25 minutes, flipping halfway.
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Prepare the tofu: Pat the extra-firm tofu dry and tear it into 1-cm pieces. In a bowl, combine the tofu with chilli oil and soy sauce, tossing well to coat.
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Fry the tofu: Heat a non-stick pan over medium heat with a splash of oil. Add the tofu pieces and fry for about 5-10 minutes until they’re golden brown and crisp on the outside. Remove the tofu and set aside.
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Make the peanut sauce: In the same bowl used for the tofu, whisk together soy sauce, peanut butter, and miso paste until it’s a smooth mixture. Gradually add in a few tablespoons of coconut milk to loosen the sauce.
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Sauté the aromatics: In the same pan, heat a little oil and sauté the sliced spring onion, crushed garlic, and grated ginger for a few minutes until they’re fragrant. Then, pour in the peanut sauce, remaining coconut milk, and water. Stir well and warm through for 5 minutes.
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Cook the noodles: Prepare the ramen noodles according to package instructions. Drain and set aside, ready to soak up the delicious sauce.
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Assemble your bowls: Divide the cooked noodles between 4 bowls, pour the warm peanut sauce over the top, and finish with the roasted aubergine wedges, crispy tofu, and your choice of toppings. Enjoy immediately!
Optional: Squeeze fresh lime juice over for an extra zesty flavor boost.
Exact quantities are listed in the recipe card below.
Expert Tips for Tofu and Aubergine Peanut Ramen Noodles
• Perfect Roasting: Ensure your aubergine is evenly coated in the marinade; this helps achieve a tender, caramelized texture while roasting.
• Tofu Drying: Press the tofu before tearing it into pieces to eliminate excess moisture, ensuring it becomes crispy when fried.
• Peanut Sauce Consistency: Gradually add coconut milk to the peanut sauce—aim for a creamy yet pourable consistency that clings to the noodles beautifully.
• Flavor Balancing: Taste as you go; if the sauce is too rich, a touch of lime juice can brighten the flavors immensely.
• Customize Veggies: Don’t hesitate to add extra veggies like bok choy or bell peppers; they’re a great addition and make your Tofu and Aubergine Peanut Ramen Noodles even more vibrant!
• Hot and Crispy Tofu: For perfectly crispy tofu, let it rest between frying batches to maintain its texture and avoid steaming.
How to Store and Freeze Tofu and Aubergine Peanut Ramen Noodles
Fridge: Store any leftover Tofu and Aubergine Peanut Ramen Noodles in an airtight container for up to 3 days. This keeps the dish fresh and ready to enjoy.
Freezer: For longer storage, freeze the separate components (tofu, aubergine, and sauce) in airtight bags for up to 2 months. Noodles can be frozen too, though they may alter in texture.
Reheating: Thaw overnight in the fridge, then reheat the dish in a pot over medium heat until warmed through. Add a splash of water or coconut milk for creaminess if needed.
Keep it Separated: If storing leftovers, keep the tofu and aubergine separate from the noodles and sauce to preserve texture and flavor until ready to eat.
Make Ahead Options
These Tofu and Aubergine Peanut Ramen Noodles are perfect for meal prep enthusiasts! You can roast the aubergine and prepare the tofu crumbles up to 24 hours in advance. Simply roast the aubergine as directed, and once cooled, store it in an airtight container in the refrigerator. For the tofu, after frying, let it cool, then store it separately to maintain its crispiness. When you’re ready to serve, simply reheat both components in a pan while preparing the peanut sauce and noodles. This way, you’ll enjoy the same incredible flavors and textures, saving you precious time on busy weeknights!
Tofu and Aubergine Peanut Ramen Noodles Variations
Feel free to let your creativity shine as you personalize this dish to suit your taste preferences!
- Spicy Kick: Add more chilli oil or chopped fresh chillies for an extra layer of heat that dances on your palate.
- Noodle Swap: Try using rice noodles or soba noodles for a delightful twist in texture and flavor.
- Different Proteins: Substitute tofu with tempeh or chickpeas for a unique taste and satisfying protein boost.
- Creamy Cashew Sauce: For a different creamy element, blend soaked cashews with coconut milk and seasonings instead of using peanut butter.
- Veggie Power: Toss in additional vegetables like bok choy, bell peppers, or snap peas for added nutrition and color. Their crunch and freshness will elevate the dish.
- Herbal Infusion: Stir in fresh herbs like basil or cilantro for a burst of brightness that pairs beautifully with the sauce.
- Coconut Lime Charm: Squeeze fresh lime over the finished dish and sprinkle with toasted coconut flakes for a tropical flair that brightens every bite.
- Crunchy Toppings: Add chopped roasted peanuts or crispy shallots as a garnish for a delightful contrast in texture.
With these variations, you can tailor this comforting bowl of deliciousness to your every whim!
What to Serve with Tofu and Aubergine Peanut Ramen Noodles?
There’s nothing quite like a vibrant spread to elevate your cozy ramen experience.
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Crispy Spring Rolls: A delightful crispy counterpart packed with veggies that adds a fantastic crunch to your meal.
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Garlic Edamame: Lightly salted and subtly flavored, these tender beans make a perfect appetizer that complements the noodle dish beautifully.
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Miso Soup: Traditional and comforting, miso soup enhances the umami flavors present in the ramen, creating a soothing pairing.
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Cucumber Salad: Refreshing and tangy, a cucumber salad adds a bright crunch, balancing the richness of the peanut sauce.
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Sesame Kale Chips: These crispy, savory bites offer a nutritious crunch that makes snacking so much more enjoyable alongside your ramen.
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Chilled Sake: The smooth, slightly sweet flavors of chilled sake pair exquisitely with the savory notes in your dish, enhancing the entire experience.
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Coconut Rice Pudding: Enjoy a sweet treat to finish your meal; this creamy dessert echoes the coconut in your ramen, offering a comforting conclusion.
Considering these pairings will not only complete your meal but also ensure a wonderfully layered dining experience!
Tofu and Aubergine Peanut Ramen Noodles Recipe FAQs
How do I choose the right aubergine?
Absolutely! When selecting an aubergine, look for one that is shiny, firm, and has no dark spots or blemishes. A fresh aubergine should feel heavy for its size, indicating it’s juicy and ripe.
How should I store leftover Tofu and Aubergine Peanut Ramen Noodles?
Store any leftovers in an airtight container in the fridge for up to 3 days. If kept properly, the flavors will continue to meld, making it even tastier!
Can I freeze Tofu and Aubergine Peanut Ramen Noodles?
Very! For longer storage, freeze the tofu, aubergine, and peanut sauce in airtight bags for up to 2 months. However, for the best texture, it’s advisable to freeze the components separately and cook fresh noodles when you reheat.
What if my tofu isn’t crispy?
If your tofu isn’t achieving that desired crispiness, it’s likely due to excess moisture. Make sure to press the tofu beforehand to squeeze out as much water as possible. Additionally, let it rest for a minute or two after frying before adding it to the noodles, which helps maintain that perfect crunch!
Are there any dietary considerations to keep in mind?
Yes, this recipe is vegan and gluten-free, but if you’re cooking for someone with allergies, always double-check the ingredients in your soy sauce and miso paste as they can contain gluten. For those serving pets, none of the ingredients are pet-friendly; it’s best to keep your delicious creation away from them!
How do I reheat frozen portions of the dish?
To reheat, thaw frozen ingredients in the fridge overnight. When ready, place them in a pot over medium heat, stirring gently until warm. If the sauce appears thick, add a splash of coconut milk or water to restore its creamy consistency. Enjoy this comforting bowl wholeheartedly!
Irresistible Tofu and Aubergine Peanut Ramen Noodles Bliss
Ingredients
Equipment
Method
- Preheat the oven: Set your oven to 170°C fan/190°C. While it warms, prepare the aubergine for roasting by topping and tailing it, slicing it into wedges, then placing them on a parchment-lined tray.
- Season the aubergine: Drizzle the aubergine with soy sauce, sesame oil, maple syrup, and a pinch of salt and pepper. Massage the mixture into the wedges, ensuring they’re well coated, and roast for 20-25 minutes, flipping halfway.
- Prepare the tofu: Pat the extra-firm tofu dry and tear it into 1-cm pieces. In a bowl, combine the tofu with chilli oil and soy sauce, tossing well to coat.
- Fry the tofu: Heat a non-stick pan over medium heat with a splash of oil. Add the tofu pieces and fry for about 5-10 minutes until they’re golden brown and crisp on the outside. Remove the tofu and set aside.
- Make the peanut sauce: In the same bowl used for the tofu, whisk together soy sauce, peanut butter, and miso paste until it's a smooth mixture. Gradually add in a few tablespoons of coconut milk to loosen the sauce.
- Sauté the aromatics: In the same pan, heat a little oil and sauté the sliced spring onion, crushed garlic, and grated ginger for a few minutes until they're fragrant. Then, pour in the peanut sauce, remaining coconut milk, and water. Stir well and warm through for 5 minutes.
- Cook the noodles: Prepare the ramen noodles according to package instructions. Drain and set aside, ready to soak up the delicious sauce.
- Assemble your bowls: Divide the cooked noodles between 4 bowls, pour the warm peanut sauce over the top, and finish with the roasted aubergine wedges, crispy tofu, and your choice of toppings. Enjoy immediately!