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10-Minute Saucy Tofu Ramen

This has all the makings of a warm and cozy but light and uplifting weeknight meal. We think Tuesday is a good choice - it’s still early in the week so anything can happen, but you need to reserve your energy for the next few days.

Chef Tip: Pressing tofu overnight or for at least a few hours helps in two ways. One - you’re extracting extra water from the tofu, so it’s more absorbent of the flavors of the marinade. Two, the drier and firmer the tofu is, the crispier it will get. If you know us at all by now, you know we like crispy!


  • Cooking oil

  • 1 box of extra firm tofu, pressed and cut into cubes

  • Salt

  • 3 scallions, chopped

  • 1 package of fresh Ramen noodles

  • 1½ cups of water

  • Haven’s Kitchen Coconut Cashew Sauce

  • ½ bunch of cilantro, chopped

  • A handful of peanuts, chopped



Heat a large skillet over medium-high. Add a glug of oil, then the tofu in a single layer in the pan, season with a pinch of salt. Let it sear, then flip and continue to cook for a total of about 8 minutes. Remove from the pan and set aside


In the same pan, over high heat, add most of the scallions and cook until they turn bright green, then add the water, about ½ pouch of Coconut Cashew sauce, and a pinch of salt


Add the noodles to the pan and simmer for a minute or 2, stirring often, until they're tender


Add the tofu back in and stir to combine then garnish with the cilantro and peanuts


Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

This recipe is also great with our Gingery Miso sauce.

We're your personal kitchen hotline.

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