Coconut Curry Ramen with Sticky Tofu
Ingredients
- 280g pack extra firm tofu
- 3-4 tbsp vegetable oil
- optional: for extra crispy tofu, coat generously in corn flour before frying (approx 1/4 cup)
- 1 tbsp sesame oil
- 3 cloves garlic
- 2 tsp grated fresh ginger
- 2 tbsp medium curry powder
- 1/2 tsp turmeric
- 2 tsp rice vinegar
- 3 cups veg broth
- 1 can natural coconut milk
- 2 cups sliced shiitake or oyster mushrooms
- 3 cups chopped chinese greens (pak choi, choi sum, etc.)
Preparation
Heat sesame oil in a large pan at medium heat
Sauté minced garlic and grated ginger for a few minutes before adding mushrooms, curry, turmeric, and vinegar. sauté for a few minutes until mushrooms start to soften
Add chopped greens and veg broth and simmer until mushrooms are soft
Add ramen noodles and cover with a lid to allow noodles to cook in the curry
Once noodles are nearly cooked, add coconut milk, stir well, and let simmer for a few minutes more. for a thicker curry, stir in cornstarch slurry until the liquid thickens
Top with sticky tofu, drizzle with sesame oil, and sprinkle with fresh parsley/coriander and sesame seeds
Sticky Sauce: 2 tbsp tamari, 2 tbsp agave, 1 tsp toasted sesame oil, 1 tbsp ACV2 tsp sriracha, 1 tsp grated fresh ginger, cornstarch slurry (1 tbsp corn flour + 1 tbsp cold water, mixed separately then added to sauce)