Coconut Curry Ramen
Ingredients
The Tofu
-
1
package
extra firm tofu (14-ounce)
-
1
teaspoon
cornstarch
-
to taste
drizzle
oil
-
to taste
drizzle
soy sauce
-
2
tablespoons
hoisin sauce
The Coconut Curry Ramen
-
2
tablespoons
oil
-
8
oz.
shiitake mushrooms (sliced, about 2-3 cups)
-
2
pieces
bok choy (chopped, about 2-3 cups)
-
3
cloves
garlic (minced)
-
1
inch piece
fresh ginger (peeled and minced)
-
1
teaspoon
curry powder
-
6
cups
vegetable broth
-
6-8
oz.
ramen noodles
-
1
can
coconut milk (14-ounce)
-
1
teaspoon
salt
-
to taste
squeeze
lime juice
Optional Finishing Touches
-
2
tablespoons
sesame oil
-
2
tablespoons
sambal oelek chili paste
-
1
stalk
green onion (sliced)
-
2
tablespoons
sesame seeds
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Press water out of the tofu, cut it into cubes, and coat with cornstarch, oil, and soy sauce before baking for 30-40 minutes until crispy.
- While the tofu bakes, chop the vegetables.
- In a large pot, heat oil over medium heat and sauté mushrooms and bok choy for 3-5 minutes until soft.
- Add garlic, ginger, and curry powder to the pot and sauté for another 3-5 minutes until fragrant.
- Pour in the vegetable broth and bring to a simmer, then add ramen noodles and cook until tender (about 3-4 minutes).
- Stir in coconut milk, salt, and lime juice, then serve in bowls topped with baked tofu and optional garnishes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
450
Total fat
25g
Total carbohydrates
45g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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