Ingredients

The following ingredients have 4 Servings
  • one 14-ounce package extra firm tofu
  • 1 teaspoon cornstarch
  • drizzle of oil and soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oil
  • 8 oz. shiitake mushrooms (2-3 cups sliced)
  • 2 bok choy, chopped (2-3 cups chopped)
  • 3 cloves garlic, minced
  • one 1-inch piece of peeled fresh ginger, minced
  • 1 teaspoon curry powder
  • 6 cups vegetable broth
  • 6-8 oz. ramen noodles (see notes)
  • one 14-ounce can coconut milk
  • 1 teaspoon salt 
  • squeeze of lime juice
  • 2 tablespoons sesame oil
  • 2 tablespoons sambal oelek chili paste
  • 1 stalk of a green onion, sliced
  • 1 tablespoon sesame seeds

Instruction

  • 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.
  • While tofu bakes, chop the veggies.
  • 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. 
  • 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.
  • 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.