Coconut Curry Ramen

Ingredients

TOFU

• 1 package of Firm or Extra Firm Tofu

• 1-2 tsp Cornstarch

• 1 tbsp sesame oil and Tamari or Liquid Aminos

• 2 tbsp Hoisin Sauce

COCONUT CURRY RAMEN

• 2 tbsp oil

• 8 oz mushrooms sliced thin (shiitake or whatever you have)

• 2-3 cups chopped bok choy or spinach

• 3-4 cloves of garlic, minced

• 1 - 2 inch piece of fresh ginger peeled and minced

• 1 tsp curry powder or if you want spice add some Thai red curry paste

• 6 cups vegetable broth

• 6-8 ounce ramen noodles (Lotus Foods Organic Millet & Brown Rice Ramen - I get it on Amazon)

• 1 - 14oz can of coconut milk

• 1 tsp salt

• 1/2 fresh lime squeezed

Directions

• Preparing your Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce and hoisin sauce. Place on baking sheet and bake for 45 minutes, until golden and crispy. Toss or drizzle with hoisin sauce.

• Preparing your Vegetables: Heat the oil in a deep pot over medium heat. Add the mushrooms and bok choy (or spinach). Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder (or thai . Saute for 3-5 minutes, until fragrant.

• Preparing 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.

• Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions and anything else you want to add …

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 4