One-Pot Red Curry Peanut Ramen
Ingredients
- 2 tbsp sesame oil
- 1 block extra firm tofu, pressed and cubed* (see notes)
- 3 cloves garlic, finely minced
- 2 green onions, sliced
- 1-inch fresh ginger, grated
- 1/4 cup thai red curry paste* (see notes)
- 4 large bok choy, chopped
- 4-ounces baby bella mushrooms, sliced
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1/3 cup unsweetened smooth peanut butter
- 2 tbsp soy sauce (or tamari if gluten-free)
- 1 tbsp + 1 tsp agave nectar (or liquid sweetener of choice)
- 8.5-ounces uncooked ramen noodles* (see notes)
- salt + pepper, to taste
- juice of 1 large lime (2 tbsp), or to taste
- top with
- 2 medium carrots, julienned
- toasted sesame seeds and/or chopped peanuts
- cilantro, chopped
- green onions, chopped
Preparation
In a large pot over medium-high heat, add 1 tbsp of sesame oil
Once heated, add the tofu and cook until golden, about 7 minutes
Remove the tofu and set aside
Add the remaining sesame oil along with the garlic, onions and ginger
Cook until fragrant, or about 1 minute
Add the red curry paste and cook for a minute or so, until fragrant & evenly coats the veggies
Add the box choy and mushrooms and cook for about 1-2 minutes, or until they begin to soften
Add the broth, coconut milk, peanut butter, soy sauce, and agave, & mix until uniform
Keep in mind the peanut butter will begin to “melt” into the broth as it heats
Taste & add additional curry paste if desired
Cover the pot and bring to a boil
Once boiling, remove the lid, add the ramen & cook according to the directions on the package, stirring often
Remove from heat and stir in the lime juice
Season with salt and pepper & adjust any other ingredients to taste
Serve with toppings of choice & enjoy!
