Peanut Butter Ramen

Start by making the crispy tofu. Pre-heat the air fryer to 380°F / 190°C. Toss the crumbled tofu with the oil and gochujang and arrange it in a single layer in the air fryer basket. Air-fry for 10–12 minutes, shaking halfway, until the edges are deeply golden and crisp.
9 oz tofu
1 teaspoon canola oil
1 tablespoon gochujang paste
Meanwhile, heat the oil in a large pot and cook the garlic and ginger over medium heat for 1-2 minutes until fragrant.
1 tablespoon canola oil
4 garlic cloves
1 tablespoon fresh ginger
Add the sliced bell pepper and mushrooms and cook for 1-2 minutes, stirring occasionally, until slightly softened.
1 red bell pepper
2 cups shiitake mushrooms
Stir in the makrut lime leaves, miso paste and peanut butter, then cover with the vegetable stock.
2-3 makrut lime leaves
2 tablespoons miso paste
¼ cup peanut butter
4 cups vegetable stock
Add the coconut milk and stir well to combine. Bring to a boil, then lower the heat and simmer for 1-2 minutes.
1 can 13.5 fl. oz / 400 ml coconut milk
Remove the lime leaves, then stir in the maple syrup, tamari sauce, rice vinegar and toasted sesame oil.
1 tablespoon maple syrup
2 tablespoons tamari sauce
1 tablespoon rice vinegar
2 tablespoons toasted sesame oil
Add the rice noodles and pak choi and simmer for 3 minutes. Turn off the heat and adjust the seasoning to taste.
100 g rice noodles
1 pack pak choi
Top each bowl with a handful of crispy air-fried tofu and serve immediately while everything is piping hot.