Braised Tofu Red Curry

1. Press and dry 7 oz extra-firm tofu to remove excess liquid.

2. Cut the tofu into triangles about 1/4 inch thick.

3. Heat enough neutral oil in a large non-stick skillet to reach halfway up the tofu triangles.

4. Pan fry the tofu until both sides are golden brown, then remove from heat.

5. In a separate skillet, heat a little neutral oil and sauté 8 oz trimmed green beans until slightly charred, then remove them.

6. Add a little more oil to the same skillet and sauté 1 small white onion until translucent, about 5 minutes.

7. Add 1 tablespoon finely grated ginger and 3 minced garlic cloves, and sauté for another 30 seconds.

8. Add 2 tablespoons Thai red curry paste and cook for another 2 minutes.

9. Add one 14 oz can of coconut milk and 1/4 cup water, stir well, and simmer for a few minutes.

10. Add one 2.8 oz packet of dried ramen noodles, the sautéed green beans, and the pan-fried tofu.

11. Bring back to a simmer, cover, and cook until the noodles are ready, about 5 minutes.

12. After 3 minutes, remove the cover, turn over the ramen so the other side can cook, and break apart the noodles with a spatula.

13. Cover and cook for another 2 minutes.

14. If the ramen is not fully cooked, simmer longer and add more water if needed.

15. Once the ramen is done, remove the cover and mix in 1-2 teaspoons maple syrup, 1 tablespoon tamari or soy sauce, and 2 teaspoons fresh lime juice.

16. Season with salt and hot sauce to taste.

17. Top with chopped cilantro and peanuts.

Tips

1. Use half of a 14 oz block of tofu for the 7 oz required.

2. Add more tofu or vegetables, like chopped red bell pepper, if you prefer a less-soupy curry.