Coconut Curry Ramen
If you don’t try any other recipe, you HAVE to try this one.
I thought I had figured out the BEST way to make tofu, and then I tried this coconut curry ramen and it was SPECTACULAR. The flavors hit almost every part of the tongue: sweet, savory, salty, and umami.
Thank you to @pinchofyum for the inspiration!
1 14-ounce package extra firm tofu
1 Tbsp cornstarch
drizzle of EVOO and soy sauce
2 tablespoons hoisin sauce
Coconut Curry Ramen:
2 tablespoons EVOO
16 oz. shiitake mushrooms
2–3 cups chopped spinach (bok choy or any green you have will work)
3 cloves garlic, minced
1 1-inch piece of peeled fresh ginger, minced
1 teaspoon curry powder
6 cups no added salt vegetable broth
1 package ramen noodles
1 14-ounce can coconut milk
1 teaspoon salt plus more to taste
squeeze of lime juice
Optional Finishing Touches:
Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or use wire rack (rack is preferred as it allows the air to circulate and crisps the tofu up). Press water out of the tofu and cut into cubes. Toss gently in a bowl with cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30-40 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
Chopping: While tofu bakes, chop the veggies.
Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and spinach. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.
Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice. Taste and add salt if needed.
Finish: Serve ramen and broth in bowls, topped with tofu, sesame seeds, green onions, chili paste (if you want a little heat) and more sesame seeds!