Preheat oven to 400°F (204°C). Place the cubed tofu onto a parchment lined baking sheet/ Spray with spray pil, or you can drizzle 1 teaspoon olive oil over the tofu. Then coat in seasonings and toss. Bake in the oven for 15 to 20 minutes until crispy.

Meanwhile, sauté the garlic, half of the green onions, and ginger paste in a small pot on the stove for 2 to 3 minutes over medium heat. Do not let the garlic burn.

Then add in peanut butter, agave, and soy sauce. Mix together and let it cook for 1 to 2 minutes until it comes together.

Then add in ½ cup (120ml) of water to mix into the peanut butter. Once it is mixed together and smooth you can add in the reaming cup (240ml) water. Add in the spinach and ramen noodles. Raise heat to a medium to let it simmer to lightly boil to cook the noodles. Cook for 5 to 7 minutes or until noodles are soft.

Once noodles are done cooking taste the ramen and if you would like to add in any additional seasoning syou can/

To plate add the corn, tofu, and noodles into a bowl. Then pour over the broth. Drizzle with sesame oil and sesame seeds if you like.