Silky Coconut Curry Ramen with Seared Tofu and Fresh Herbs

Silky Coconut Curry Ramen with Seared Tofu and Fresh Herbs

VeganAsianDinnerComfort FoodHealthyQuick
⏱️ 20m PREP
🔥 30m COOK
👥 4 SERVINGS
⚡ 450 CAL/SERV

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

79
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. 1 Press the tofu to remove excess moisture, then cut into cubes. Toss tofu cubes with soy sauce and cornstarch until evenly coated.
  2. 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. 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. 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. 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. 6 Cook the ramen noodles according to package instructions. Drain and set aside.
  7. 7 To serve, divide the cooked noodles into bowls. Ladle the coconut curry broth over the noodles and top with seared tofu.
  8. 8 Garnish each bowl with fresh cilantro, nori strips, green onions, and a wedge of lime. Serve hot and enjoy.