Here’s a laid-back, easy-to-follow version of your Coconut Curry Ramen recipe:
First, let’s talk about what you’ll need:
For the tofu:
- A 14-ounce package of extra firm tofu
- 1 teaspoon of cornstarch
- A splash of oil and soy sauce
- 2 tablespoons of hoisin sauce
For the ramen:
- 2 tablespoons of oil
- 8 ounces of shiitake mushrooms (about 2-3 cups when sliced)
- 2 bok choy, chopped (around 2-3 cups when chopped)
- 3 cloves of garlic, minced
- A 1-inch piece of fresh ginger, peeled and minced
- 1 teaspoon of curry powder
- 6 cups of vegetable broth
- 6-8 ounces of ramen noodles
- A 14-ounce can of coconut milk
- 1 teaspoon of salt
- A squeeze of lime juice
And for the optional finishing touches:
- 2 tablespoons of sesame oil
- 2 tablespoons of sambal oelek chili paste
- 1 stalk of a green onion, sliced
- 2 tablespoons of sesame seeds
Now, let’s get cooking!
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Tofu: Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Press out most of the water from the tofu, cut it into cubes, and gently toss it in a bowl with the cornstarch. Drizzle it with oil and soy sauce, then spread it out on the baking sheet. Bake for 30-40 minutes until it’s golden and crispy. Toss it with a bit of hoisin sauce.
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Veggies: While the tofu’s in the oven, chop up your veggies. Heat the oil in a large pot over medium heat, then add the mushrooms and bok choy. Sauté for 3-5 minutes until they’re soft. Add the garlic, ginger, and curry powder, and sauté for another 3-5 minutes until it’s all smelling amazing.
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Noodles: Pour in the broth and bring it to a simmer. Add the ramen noodles and let them cook for 3-4 minutes. Stir in the coconut milk, then season with salt and a squeeze of lime juice.
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Serve: Ladle the ramen and broth into bowls, then top with the crispy tofu, a drizzle of sesame oil, a sprinkle of sesame seeds, and some sliced green onions. Grab your chopsticks and dig in!
A few notes:
- You can use any kind of ramen noodles you like, just skip the seasoning packet.
- The ramen will soak up some of the broth if you have leftovers, so you might need to add a bit of water or broth when you reheat it.
- If you want more noodles, use the full 8-9 ounces and add a bit more liquid.
- You can substitute the shiitake mushrooms with button mushrooms, and the bok choy with spinach or other greens.
- For extra golden tofu, toss it in a skillet and pan-fry it for a few minutes after you’ve coated it in hoisin sauce. This step is optional, but it makes the tofu look extra appetizing.
