Creamy Peanut Butter Ramen with Crispy Tofu

Halve the natural tofu lengthwise and tear or cut into bite-sized pieces. Pat dry with kitchen paper to remove excess liquid. Place the tofu pieces in a bowl, sprinkle with cornstarch, and mix well until all pieces are evenly coated.

Heat 1 tsp sesame oil in a pan and fry the tofu until golden brown and crispy on all sides. In a small bowl, mix 1 tbsp Gochujang paste, 1 tbsp soy sauce, and 1 tbsp maple syrup to form a glaze. Add the crispy tofu to the glaze and toss until all pieces are coated. Set aside.

Peel and finely chop garlic and ginger. Heat 2 tsp sesame oil in a large pot and briefly sauté the garlic and ginger. Add 1 tsp Gochujang paste, peanut butter, and miso paste and roast briefly.