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Bowl of Kimchi Ramen and Tofu With Chopsticks, Bottle of Sriracha in the Background
Stir-Fried Kimchi Ramen with Tofu and Peanuts
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Ramen gets a a spicy makeover! This flavor-packed, stir-fried kimchi ramen bowl is loaded with pan-fried tofu, crunchy peanuts and hot chili paste.

Course: Entree
Cuisine: American, korean
Servings: 4
Author: Alissa
  • 8 oz. package ramen noodles
  • ¼ cup soy sauce
  • 2 tbsp. rice vinegar
  • 1 tbsp. Asian chili paste or to taste
  • 1 ½ tbsp. vegetable oil divided
  • 1 lb. extra firm tofu pressed for at least 20 minutes and cut into 1-2 inch cubes or triangles.
  • 2 cups kimchi vegan store bought or homemade, sliced into thin strips, juice reserved
  • ¼ cup chopped peanuts
  • 2 scallions sliced
  1. Prepare ramen noodles according to package directions. Drain and rinse with cold water.
  2. Whisk soy sauce, vinegar and chili paste together in small bowl.
  3. Heat ½ tablespoon oil in large skillet over medium-high heat. Add tofu and cook until browned on top and bottom sides, about 5 minutes per side.
  4. Remove tofu from skillet and transfer to plate.
  5. Add remaining 1 tablespoon of oil to skillet. Add kimchi and stir-fry for 1 minute.
  6. Add ramen, any reserved kimchi juice, and half of soy sauce mixture to skillet. Stir-fry unit noodles begin to crisp up and brown in spots, about 3-4 minutes. You may want to use a fork to toss the noodles during stir frying.
  7. Add remaining soy sauce mixture. Stir to blend and remove from heat.
  8. Divide onto plates or bowls and top with peanuts and scallions.