Ramen Noodle Bowl with Peanut Sauce (Vegan)

Prepare the Tofu: Cut the pressed tofu into 1-inch cubes. Toss with 1 tablespoon of soy sauce and 1 tablespoon of vegetable oil. Cook by one of the following methods: * **Pan-fry:** Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. * **Air Fry:** Air fry at 400F for 12-15 minutes, shaking halfway through, until golden and crispy.

Cook the Ramen Noodles: Cook the ramen noodles according to package directions. Drain and rinse with cold water to prevent sticking.

Steam the Broccoli: Steam the broccoli florets until tender-crisp, about 5 minutes. You can do this in a steamer basket or microwave with a little water.

Make the Peanut Sauce: In a medium bowl, whisk together the remaining soy sauce, peanut butter, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes. Add water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Assemble the Bowls: In a large bowl, combine the cooked ramen noodles, tofu, steamed broccoli, julienned carrots, and sliced red bell pepper. Pour the peanut sauce over the mixture and toss to coat evenly.

Serve: Divide the ramen noodle mixture into bowls. Garnish with sliced green onions and chopped peanuts. Serve immediately.