Here’s a laid-back, easy-to-follow version of your Coconut Curry Ramen recipe:
What you’ll need:
For the tofu:
- A 14-ounce package of extra firm tofu
- 1 teaspoon of cornstarch
- A drizzle 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
For the finishing touches (optional):
- 2 tablespoons of sesame oil
- 2 tablespoons of sambal oelek chili paste
- 1 stalk of a green onion, sliced
- 2 tablespoons of sesame seeds
Here’s what you do:
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Start with the 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 it for 30-40 minutes until it’s golden and crispy. Toss it with a bit of hoisin sauce.
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While the tofu’s in the oven, chop up your veggies.
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Next, heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy and sauté them 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 fragrant.
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Now it’s time for the noodles. Add the broth to the pot and bring it to a simmer. Add the ramen noodles and simmer until they’re cooked (usually takes 3-4 minutes). Add the coconut milk, then season with salt and a squeeze of lime juice.
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To finish, serve the ramen and broth in bowls, topped with the tofu, sesame oil, sesame seeds, and green onions. Grab your chopsticks and dig in!
A few notes:
- You can use classic packaged ramen noodles for this recipe, just ditch the seasoning packet.
- The ramen noodles will soak up quite a bit of the liquid if you have leftovers, so you might need to add some water or broth to thin it back out.
- If you prefer a good veg-to-noodle ratio, go with 6 ounces of noodles. If you want more noodles, use the full 8-9 ounces and add a bit more liquid.
- Shiitake mushrooms are best for this recipe, but regular button mushrooms work too. You can also replace the bok choy with spinach or other greens.
- If you want your tofu to be really golden brown, toss it in a skillet and pan-fry it for a few minutes after you’ve tossed it with the hoisin sauce. This step is totally optional, but it makes the tofu look extra appetizing.
