Start by pressing the extra-firm tofu to remove excess moisture, wrapping it in a clean towel and placing a heavy pan on top for about 15 minutes.

Cut the tofu into bite-sized cubes and pan-fry in a non-stick skillet over medium-high heat with a splash of oil until golden and crispy, roughly 10 minutes.

In a medium pot, combine 4 cups of broth, 3 tablespoons of miso paste, and 2 tablespoons of peanut butter, stirring well until fully dissolved over medium heat, then let it simmer for about 5 minutes.

In a separate pot, bring salted water to a boil, add 6-7 ounces of ramen noodles, and cook according to package instructions (usually around 3-4 minutes).

Once cooked, drain the noodles and rinse under cold water to stop the cooking process, then set aside.

Add the cooked ramen noodles to the broth, stir well to coat, and let simmer together for an additional 2 minutes.

Ladle the Miso Peanut Ramen Bowls into individual serving bowls, topping generously with crispy tofu, fresh vegetables, green onions, cilantro, and a drizzle of chili crunch.