Creamy Peanut Butter Ramen with Crispy Tofu

Halve the tofu lengthwise and tear or cut into bite-sized pieces. Pat thoroughly dry with kitchen paper. Sprinkle the tofu pieces with cornstarch in a bowl and mix well. Heat some oil in a pan and fry the tofu until golden brown. Meanwhile, mix 1 tbsp Gochujang paste, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp maple syrup to form a glaze. Toss the crispy tofu in it and set aside.

Finely chop the garlic and ginger. Heat 2 tsp sesame oil in a large pot and sauté the garlic and ginger. Add 1 tsp Gochujang paste, peanut butter, and miso paste and roast briefly. Pour in the vegetable broth and stir everything well. Season with rice vinegar, 2 tsp maple syrup, and 1 tbsp soy sauce. Simmer for about 5 minutes.

Cut the carrots into fine sticks, quarter the pak choi. Briefly fry both in a pan with a little oil until al dente.