Keto-Friendly Peanut Butter Ramen

Vegan & Gluten-free keto peanut butter ramen made with Shirataki noodles and tofu for a high protein and high fat but low carb meal.

Cooking Directions

  • Cut the tofu into large cubes and heat a skillet to medium-high heat. Add coconut oil (1 Tbsp.) and add in the tofu. Stir so that the tofu doesn't stick. Once the tofu starts to brown slightly, deglaze with more soy sauce and stir. Take off the heat and set aside. You want the tofu to have a crispy outside but a centre that's soft.
  • Bring some water to boil (2 cups will do). While the water boils, place the peanut butter (4 Tbsp.) in a large bowl with the sambal oelek (chili paste), soy sauce (1 Tbsp.) and Truvia (1 tsp).
  • Add 1/3 cup of the boiled water to the large bowl slowly. Mix thoroughly to emulsify. Depending on how liquid your peanut butter is, you may need to add a little bit more hot water, or less. You're looking for a sauce that's neither thick nor runny.
  • Remove the noodles from the package and strain them well, and microwave them for 2 minutes. Add noodles to the peanut sauce and mix. Once combined, transfer to your bowl and top with crispy tofu, sesame seeds, soy sauce and chopped cayenne pepper. Enjoy!

* If you like your Ramen very hot, you can microwave it for another 2 minutes before serving.

This recipe was created by Broke Foodies.

Ingredients

Sweet And Spicy Peanut Sauce:

  • ¼ cup all natural peanut butter (no added sugar, either crunchy or smooth)
  • 1 tsp. sambal oelek (Add more if you like it really spicy)
  • 1 ½ Tbsp. soy sauce
  • 1 tsp. Truvia or any other sugar-free sweetener you like

Noodles and Toppings:

  • 1 pkg. House Foods Shirataki noodles
  • 1 pkg. House Foods Tofu Extra Firm, drain and pressed
  • 1 Tbsp. coconut oil
  • 1-2 green onion roughly chopped
  • 1 chopped cayenne chili
  • drizzle sesame seeds (optional)

Nutrition

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