Spicy Peanut Butter Ramen

Press and cube the firm tofu (10 oz) and add to a bowl.

In a small bowl, mix soy sauce (2 tsp), gochujang (2 tsp), garlic powder (0.5 tsp), and sesame oil (1 tsp). Pour over the [tofu]. Toss to coat. Add tapioca starch (1 tbsp) and toss well until no longer wet.

Then either bake the [tofu]: transfer the [tofu] cubes to a parchment-lined baking sheet and bake it at 400°F (205°C) for 20-25 minutes, or transfer them to a hot wok with oil (1 tsp) and cook them until they are crisp on most of the edges, about 5-6 minutes. Start 25m timer

If using the wok from tofu, remove the [tofu]. Add oil (1 tsp) (if not already present), mushrooms (6 oz), and a pinch of [salt]. Cook for 2-3 minutes to brown the [mushrooms].

Add ginger-garlic paste (2 tbsp), smooth peanut butter (3 tbsp), gochujang (1 tbsp), maple syrup (1 tbsp), and soy sauce (2 tbsp). Mix well.

Add water (0.25 cup) or [stock] and mix well to incorporate the [smooth peanut butter].

Gradually add the remaining water (3.75 cups) or [stock] to the mixture. Bring to a rolling boil. Add ramen or thin udon noodles (6 oz). Press to submerge and cook according to package directions (3-4 minutes for ramen, 7-8 minutes for udon). Start 8m timer

Once the [noodles] are cooked to your preference, switch off the heat. Taste and adjust [salt] and flavor (add more [maple syrup] for sweeter, [black pepper] for extra heat).

To serve, ladle the broth into your serving bowls. Then transfer some of the [ramen or thin udon noodles] with [mushrooms] to your serving bowls. Top it with the crispy [tofu], a squeeze of [lime juice], [lime wedges], [green onions], and [sesame seeds], and serve.

To make ahead: Cook the [ramen or thin udon noodles] separately and store. Crisp up the [tofu] and store. Add water (3 cups) or [stock] to the broth and boil, then refrigerate after cooling. To serve, bring the broth to a boil, add stored [noodles], and serve. Refrigerate for up to 3 days.