Miso Peanut Ramen Bowls

Method

Press tofu1 block with paper towels to remove some of the water. Grate tofu on a box grater, on medium/large holes.
Heat olive oil1 tablespoon in a nonstick skillet over medium-high heat. Add the tofu shreds; sauté until golden and lightly crisped. It usually takes about 10-15 minutes to really get it to have some crispy/chewy texture.
Add teriyaki1/4 cup and garlic1 clove to the “thirsty” tofu. Sauté for another 5-10 minutes to caramelize further. Add 1-2 tablespoons more sauce as desired. Transfer to a separate bowl and wipe out the pan.
In the same pan, heat red curry paste1 tablespoon, white miso1 tablespoon, peanut butter1-2 tablespoons, soy sauce2 tablespoons, and brown sugar1 tablespoon until it’s worked into a thick paste. Add coconut milk1 (14-ounce) can and water1 1/2 cups + Better Than Bouillon1 1/2 teaspoons, and whisk until incorporated. Simmer for 5-10 minutes until slightly thickened and creamy.
Meanwhile, boil ramen noodles6 ounces in a separate pot for 3-4 minutes; drain, and add to sauce. Simmer for 1-2 minutes until the noodles are well-coated and add more broth if you want it to be more soupy.
Transfer noodles into bowls, and pour a scoop of the broth over the top. Top with the tofu, cucumbers, cilantro and/or @green onion?, and chili crisp.
She’s so yumm