Spicy Peanut-Coconut Ramen

Ingredients

• 4 packages Ramen Noodles
• ½ block Extra-firm Tofu
• 1 can (13.5 oz) Full-fat Coconut Milk
• 3 tbsp Creamy Peanut Butter
• 3 cups Vegetable Broth
• 2 tbsp Soy Sauce
• 1 tbsp Sriracha
• 4 heads Baby Bok Choy
• ½ cup Frozen Corn Kernels
• 3 cloves Garlic
• 1 tbsp Fresh Ginger
• 1 tbsp Sesame Oil
• 1 tbsp Vegetable Oil
• 3 whole Green Onions
• 1 tbsp Sesame Seeds

Instructions

1. Heat vegetable oil in a skillet over medium-high heat. Cook tofu cubes 5 minutes until golden on all sides. Set aside.
2. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, stir 30 seconds. Whisk in peanut butter, then pour in vegetable broth and coconut milk. Stir until smooth.
3. Add soy sauce and sriracha. Bring to a gentle simmer.
4. Add bok choy halves and corn. Cook 3 minutes until bok choy is tender.
5. Cook ramen noodles according to package directions (without seasoning packets). Drain.
6. Divide noodles among bowls. Ladle the peanut-coconut broth, bok choy, and corn over the noodles. Top with crispy tofu, green onions, and sesame seeds.