Empty My Fridge
Coconut Curry Ramen
Ingredients
- Extra firm tofu1
- Cornstarch1 tsp
- Drizzle of oil and soy sauce
- Hoisin sauce2 tbsp
- Oil2 tbsp
- Shiitake mushroom8 oz
- Bok choy · chopped2
- Garlic · minced3 cloves
- Ginger · peeled minced1
- Curry · powder1 tsp
- Vegetable broth6 cups
- Ramen noodle6–8 oz
- Coconut milk1
- Salt1 tsp
- Lime
- Sesame oil2 tbsp
- Sambal · paste2 tbsp
- Scallion · sliced1 stalk
- Sesame seed2 tbsp
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Press as much water as you can out of the tofu, then cut it into cubes.
- Toss the tofu gently with the cornstarch until coated. Drizzle with oil and soy sauce.
- Spread on the baking sheet and bake for 30–40 minutes, until golden and crispy.
- Toss the baked tofu with a little hoisin sauce.
- Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy and sauté for 3–5 minutes, until soft.
- Add the garlic, ginger and curry powder and sauté for 3–5 minutes, until fragrant.
- Add the broth and bring to a simmer. Add the ramen noodles and simmer until cooked, about 3–4 minutes.
- Stir in the coconut milk, then season with salt and lime juice.
- Serve the ramen and broth in bowls, topped with the tofu, sesame oil, sesame seeds and sliced green onion.
Summarized from Pinch of Yum's video. Watch it for the details.
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GarlicGingerScallionMushroomLimeTofuCoconut milkShiitake mushroom
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