Ingredients
- one14-ounce packageextra firm tofu
- teaspoon cornstarch
- drizzle ofoilandsoy sauce
- tablespoon shoisin sauce
- tablespoon soil
- oz. shiitakemushrooms(2-3 cup sslice d)
- bok choy, chopped (2-3 cup schopped)
- clove sgarlic, minced
- one1-inch piece of peeledfresh ginger, minced
- teaspoon curry powder
- cup svegetable broth
- -8oz.ramen noodles(see notes)
- one14-ounce can coconut milk
- teaspoon salt
- squeeze oflime juice
- tablespoon ssesame oil
- tablespoon ssambal oelek chili paste
- stalk of agreen onion, slice d
- tablespoon ssesame seeds
Instructions
- Tofu: 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.
- Chopping: While tofu bakes, chop the veggies.
- Vegetables: 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.
- 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… you get the idea. Grab your chopsticks and Go. To. Town.
