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One-Pot Red Curry Peanut Ramen (30-Minutes)
SWEET SIMPLE VEGAN22Ingredients
30Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. sesame oil (divided)
- 1 block extra firm tofu (pressed and cubed*, see notes)
- 3 cloves garlic (finely minced)
- 2 green onions (sliced)
- 1 inch fresh ginger (grated)
- 1/4 cup Thai red curry paste (*, see notes)
- 4 bok choy (large, chopped)
- 4 oz. baby bella mushrooms (sliced)
- 4 cups vegetable broth (we used this one)
- 14 oz. coconut milk
- 1/3 cup smooth peanut butter (unsweetened)
- 2 Tbsp. soy sauce (or tamari if gluten-free)
- 1 Tbsp. agave nectar (or liquid sweetener of choice, see notes)
- 8.5 oz. ramen noodles (uncooked, *, see notes)
- salt
- pepper
- 1 lime (large, about 2 tablespoons, or to taste)
- 2 medium carrots (julienned)
- toasted sesame seeds
- chopped peanuts
- cilantro (roughly chopped)
- green onions (chopped)
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Directions
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