Serves 4
Time: 45 minutes
Vegan, gluten-free
For broth
- 3 tablespoons chili oil (ideally Ling Ling Canteen brand)
- 2 tablespoons sesame oil
- 10 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 bunches green onions, chopped (6–8 medium bulbs)
- 6½ cups vegetable stock
- 1 can (400 ml) coconut milk
- 3 tablespoons miso
- 3 tablespoons natural peanut butter (smooth or crunchy)
- 3 tablespoons tahini
- 3 tablespoons tamari
- 2 teaspoons turmeric
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
For ramen
- 4 servings (about 225 grams total) rice ramen noodles (such as Lotus Foods, or any ramen noodle of your choice)
- 4 cups broccoli or packed bok choy
- 1 tablespoon chili oil (such as Ling Ling Canteen brand)
- 1 tablespoon natural peanut butter (smooth or crunchy)
- Water to thin
- 1 350-gram block extra-firm tofu, sliced into 1-centimetre pieces
- ¼ cup corn starch
- 2 teaspoons vegetable oil
- Juice of 1 lime
- 1 teaspoon toasted sesame seeds for garnish
For broth
In a large pot over medium-high heat, add chili oil and sesame oil and sauté garlic, ginger and green onions until fragrant, about 1 minute. Add vegetable stock, coconut milk, miso, peanut butter and tahini; stir until the pastes are dissolved. Stir in tamari, turmeric, sugar, salt and pepper. Simmer for 15 minutes.
For ramen
First, prepare marinade. In a medium saucepan over high heat, boil some water, then add noodles and turn off the heat. Leave for 5 minutes, then drain. If using another type of noodle, cook according to the package instructions. One minute before noodles are done cooking, add broccoli or bok choy. Strain noodles and vegetables and set aside.
In a large bowl, stir together chili oil and peanut butter. Thin with water to the texture of a thick soup. Set aside.
Toss tofu in corn starch. In a large frying pan over medium heat, add vegetable oil and sauté tofu, tossing in the pan each minute to loosen, until crispy on all sides, about 5 to 6 minutes total.
Transfer the cooked tofu into the peanut butter marinade and stir to combine.
Split the noodles, vegetables and tofu with marinade among the bowls, then ladle broth over top. Top with a squeeze of fresh lime juice and sprinkle with sesame seeds.
FIERCE FUEL
Delivers to Squamish and Whistler
Delivered frozen
Menu updated quarterly
fiercefuel.ca