Silky Coconut Curry Ramen with Seared Tofu and Fresh Herbs

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

Method

1. 01
   Press the tofu to remove excess moisture, then cut into cubes. Toss tofu cubes with soy sauce and cornstarch until evenly coated.
2. 02
   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. 03
   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
4. 04
   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. 05
   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. 06
   Cook the ramen noodles according to package instructions. Drain and set aside.
7. 07
   To serve, divide the cooked noodles into bowls. Ladle the coconut curry broth over the noodles and top with seared tofu.
8. 08
   Garnish each bowl with fresh cilantro, nori strips, green onions, and a wedge of lime. Serve hot and enjoy.