Peanut Butter Ramen With Crispy Tofu

Add the corn, peanut butter, gochujang, miso, ginger, soy sauce, milk, water, and bouillon cube to a blender. Blend until completely smooth.

Press the tofu gently between paper towels or a clean kitchen towel to remove excess moisture, then crumble it into small pieces with your hands. Add the tofu to a bowl, sprinkle over the cornstarch, and toss until evenly coated. Thinly slice the mushrooms and green onions.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Spread the tofu in an even layer and cook for 5 to 7 minutes without stirring, until the underside is golden brown and crispy. Meanwhile, pour the blended peanut broth into a small saucepan and heat it gently over medium-low heat until hot, but do not let it come to a boil. Bring a separate pot of water to a boil for the ramen noodles.

Flip the tofu as best you can and continue cooking for 3 to 4 minutes, stirring occasionally, until lightly browned and crispy all over. Reduce the heat to medium-low, add the dark and light soy sauce, and cook for another 2 minutes, stirring constantly, until the tofu is evenly coated.

Transfer the tofu to a plate. Add the remaining 1 teaspoon of oil to the skillet, then add the mushrooms. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the mushrooms are golden brown and tender.

Once the water comes to a boil, season it generously with salt. Add the ramen noodles and cook according to the package directions. Drain the noodles, then divide them and the cooked mushrooms between two bowls.

Pour the hot peanut broth over the noodles and mushrooms. Top each bowl with the crispy tofu and garnish with the green onions. Serve immediately.