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Keto Vegan Peanut Butter Bowl

Keto Peanut Butter Ramen

Vegan & Gluten-free keto peanut butter ramen recipe made with House Foods Shirataki noodles and tofu. 
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1
Calories 574kcal
Author Idriss


Sweet and Spicy Peanut Sauce

Noodles and Toppings


  • 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.


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    Serving: 1large bowl | Fiber: 9g | Calories: 574kcal | Saturated Fat: 15.5g | Fat: 49g | Protein: 23g | Carbohydrates: 13.5g