Silky Coconut Curry Ramen with Seared Tofu and Fresh Herbs

Name: Silky Coconut Curry Ramen with Seared Tofu and Fresh Herbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 ounces firm tofu (pressed and cubed); 1 tablespoon soy sauce; 2 tablespoons cornstarch; 8 ounces ramen noodles (cooked according to package instructions); 1 tablespoon vegetable oil; 1 medium onion (finely chopped); 2 cloves garlic (minced); 1 tablespoon ginger (minced); 2 tablespoons red curry paste; 1 can coconut milk (full-fat); 3 cups vegetable broth; 1 tablespoon soy sauce; 1 teaspoon brown sugar; 1 cup fresh cilantro (chopped); 2 sheets nori (sliced into strips); 2 tablespoons green onions (sliced); 1 lime lime (cut into wedges)

VeganAsianDinnerComfort FoodHealthyQuick

⏱️ 20m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A luscious and aromatic coconut curry ramen topped with perfectly seared tofu and garnished with a medley of fresh herbs for a delightful Asian-inspired experience.

Macronutrients per serving

grams

Protein

12.0g 15%

Fat

22.0g 28%

Carbs

45.0g 57%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Calcium

10% DV

Supports bone health

☀️ Vitamin A

20% DV

Important for vision and immune function

🌾 Fiber

5 grams

Aids in digestion

Ingredients

Ramen and Tofu

14 ounces firm tofu pressed and cubed
1 tablespoon soy sauce
2 tablespoons cornstarch
8 ounces ramen noodles cooked according to package instructions

Coconut Curry Broth

1 tablespoon vegetable oil
1 medium onion finely chopped
2 cloves garlic minced
1 tablespoon ginger minced
2 tablespoons red curry paste
1 can coconut milk full-fat
3 cups vegetable broth
1 tablespoon soy sauce
1 teaspoon brown sugar

Garnishes

1 cup fresh cilantro chopped
2 sheets nori sliced into strips
2 tablespoons green onions sliced
1 lime lime cut into wedges

Instructions

1 Press the tofu to remove excess moisture, then cut into cubes. Toss tofu cubes with soy sauce and cornstarch until evenly coated.
2 In a large pan, heat vegetable oil over medium-high heat. Add tofu and sear until golden on all sides, about 8-10 minutes. Remove and set aside.
3 In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4 Add minced garlic and ginger to the pot and cook for 1-2 minutes until fragrant. Stir in the red curry paste and cook for another minute.
5 Pour in the coconut milk and vegetable broth. Add soy sauce and brown sugar, stirring to combine. Bring to a gentle simmer and let it cook for 10 minutes.
6 Cook the ramen noodles according to package instructions. Drain and set aside.
7 To serve, divide the cooked noodles into bowls. Ladle the coconut curry broth over the noodles and top with seared tofu.
8 Garnish each bowl with fresh cilantro, nori strips, green onions, and a wedge of lime. Serve hot and enjoy.