What if we make some sort of curry noodles dishes, but also the type of ramen, and happen to be vegan? Like, where you can clean the refrigerator, but it also makes a lovely Instagramably, feeling like you are eating takeout?
Quick list on coconut curry ramen wish list:
- Gold broth packed with flavors of shiitake, garlic, and ginger
- Stir-fried mushroom and vegetable vegetables (or whatever is in your fridge) vary
- Golden brown tofu cube that runs the fine line between crispy, sticky and saucy
INGREDIENTS
Tofu:
- 1 14-ounce package extra firm tofu
- 1 teaspoon cornstarch
- drizzle of oil and soy sauce
- 2 tablespoons hoisin sauce
Coconut Curry Ramen:
- 2 tablespoons oil
- 8 oz. shiitake mushrooms (2–3 cups sliced)
- 2 bok choy, chopped (2–3 cups chopped)
- 3 cloves garlic, minced
- 1 1-inch piece of peeled fresh ginger, minced
- 1 teaspoon curry powder
- 6 cups vegetable broth
- 6–8 oz. ramen noodles (see notes)
- 1 14-ounce can coconut milk
- 1 teaspoon salt
- squeeze of lime juice
Optional Finishing Touches:
- sesame oil
- hoisin sauce
- chili paste
- green onions
- sesame seeds
INSTRUCTIONS:
- Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the 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.
Full Recipes: pinchofyum.com