Coconut Curry Ramen

• one 14-ounce package extra firm tofu14
• cornstarch↗1 teaspoon
• drizzle of oil and soy sauce
• hoisin sauce2 tablespoon
• oil2 tablesheet
• . shiitake mushrooms (2-3 cups sliced)↗8 oz

  2-3 cups sliced

• bok choy, chopped (2-3 cups chopped)↗2

  2-3 cups chopped

• cloves garlic, minced↗3

  minced

• one 1-inch piece of peeled fresh ginger, minced1

  minced

• curry powder↗1 teaspoon
• vegetable broth↗6 cup
• . ramen noodles (see notes)↗6 oz

  see notes

• one 14-ounce can coconut milk14
• salt↗1 teaspoon
• squeeze of lime juice
• sesame oil↗2 tablespoon
• sambal oelek chili paste↗2 tablespoon
• stalk of a green onion, sliced1
• sesame seeds↗2 tablespoon

Step-by-step instructions

1. 1

   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.

2. 2

   Chopping: While tofu bakes, chop the veggies.

3. 3

   Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.

4. 4

   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.

5. 5

   Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.