1. Make the Crispy Korean Tofu Using your hands, break tofu apart into roughly one-inch pieces. (The ragged edges help crisp up the tofu and soak up more sauce.) Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture. 
2. In a small bowl mix together gochujang paste, soy sauce, and maple syrup. Set aside.
3. Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.
4. Heat up a skillet to medium high, add 1-2 tablespoons oil to coat the pan. Fry the tofu in one layer: put it in the pan and leave it for about 5 minutes (don’t try to move it!) over medium heat until it develops a crust and naturally releases. Flip the pieces over and cook another 4-5 minutes. Stir the pieces around to get the sides of the tofu. Stir in the sauce, you can do this in a separate bowl or directly in the pan. Turn off the heat and set aside.
5. Make the Broth Saute the garlic and ginger in oil for a minute or so, just until they become fragrant.  Stir in the gochujang paste, peanut butter, and white miso, mixing until combined. 
6. Add the veggie broth, sesame oil, and soy sauce, and whisk until smooth. Heat to a simmer. Add rice vinegar and maple syrup to the broth. Taste and adjust seasonings, adding more spice or vinegar or soy if needed.
7. Boil the ramen noodles in a separate pot of water, to keep them from getting mushy and falling apart.

Assemble Ramen Bowls:

Fill bowls with cooked noodles, Pour the flavorful Peanut Butter broth over top. Add Crispy Korean Tofu and veggies. Garnish with with green onions, crushed peanuts, or sesame seeds. For more spice sprinkle with gochugaru or red pepper chile flakes or a drizzle of sriracha. Very yummy with kimchi!