Tofu Coconut Curry Ramen

Tofu + Coconut + Curry + Ramen = Delicious, Nutrious, and FUELING!!

Prep time: 5 min

Cook time: 40 min

Total time: 45 min

Ingredients:

• 14 oz Package Extra Firm Tofu

• 1 teaspoon Cornstarch

• drizzle of oil and soy sauce

• 2 tablespoons hoisin sauce

• 2 tablespoons oil

• 2 Tablespoons Oil

• 8 Oz. Shiitake Mushrooms (2-3 Cups Sliced)

• 2 Bok Choy, Chopped (2–3 Cups Chopped)

• 3 Cloves Garlic, Minced

• One 1-Inch Piece Of Peeled Fresh Ginger, Minced

• 1 Teaspoon Curry Powder

• 6 Cups Vegetable Broth

• 6–8 Oz. Ramen Noodles (See Notes)

• One 14-Ounce Can Coconut Milk

• 1 Teaspoon Salt

• Squeeze Of Lime Juice

Instructions:

For the Tofu

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Press some of the water out of the tofu and cut into cubes.

3. In a bowl, toss the cubed tofu with the cornstarch until coated. Drizzle with oil and soy sauce.

4. Transfer the Tofu onto the parchment paper and bake for 30-40 minutes, until it is golden and crispy. When done, toss the tofu with the hoisin sauce.

   While the Tofu bakes, chop the veggies

5. Heat the oil in a large, deep pot over medium heat.

6. When hot, Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft.

7. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant. 

8. Add the broth and bring everything to a simmer. Then add the ramen noodles and simmer until cooked (usually takes 3-4 minutes).

9.  Add coconut milk. Season with salt and lime juice.

10. Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Enjoy!