Spicy Peanut Tofu Dump & Bake

This is spicy, slurpy, and ultra cozy - made with peanut butter, red curry paste, ramen noodles, and crispy-edged tofu triangles baked right into the sauce. Dump everything into one dish, bake it, and somehow it turns into rich, creamy, restaurant-level ramen.

Ingredients

For the Bake:

• 2 medium blocks instant ramen (or 4 small blocks)

• 2 tbsp peanut butter

• 2 tbsp vegan red curry paste

• 1 tbsp soy sauce or tamari

• 1 tbsp olive oil

• 2–3 cloves garlic, minced

• 1 tsp grated or minced ginger

• 2 cups vegetable stock

• 1 can coconut milk

• 1 block extra-firm tofu, pressed and sliced into ¼-inch thick triangles

• 1 cup frozen edamame

For the Toppings:

• 1 cup diced cucumber

• 1 cup diced carrots

• 1 tbsp chili oil

• Lime wedges

• Chili oil

• Sesame seeds

Directions

1. Preheat oven to 375°F (190°C).

2. In a large baking dish, whisk together the peanut butter, red curry paste, soy sauce, olive oil, garlic, ginger, and vegetable stock until smooth.

3. Add the ramen blocks and gently press them into the liquid.

4. Arrange the tofu triangles over the noodles, pressing slightly so they’re coated in the sauce.

5. Cover tightly with foil or an oven-safe lid and bake for 20 minutes.

6. Remove from the oven, uncover, and gently stir to loosen the noodles.

7. Add the frozen edamame, stir, and return to the oven uncovered for 5–10 minutes, until the noodles are tender and the sauce thickens.

8. Let sit for 2–3 minutes, then top with fresh cucumber, carrots, lime juice, chili oil, and sesame seeds. Enjoy!