Coconut Curry Ramen with Sticky Tofu
Ingredients
Tofu
- 280g pack extra firm tofu
- 3-4 tbsp vegetable oil
- optional: approx 1/4 cup corn flour
Sticky sauce
- 2 tbsp tamari
- 2 tbsp agave
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar or ACV
- 2 tsp sriracha
- 1 tsp grated fresh ginger
- cornstarch slurry (1 tbsp corn flour + 1 tbsp cold water)
Coconut curry
- 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 coconut milk
- 2 cups sliced shiitake or oyster mushrooms
- 3 cups chopped chinese greens (pak choi, choi sum, etc.) or kale
- 2-3 servings dried ramen noodles
Preparation
Heat oil in a non-stick pan at medium heat.
Cut tofu into cubes, and once oil is hot, add tofu and fry until golden and crispy, about 7-10 minutes each side.
While tofu is frying, combine all ingredients for sticky sauce and heat in a separate pan at medium heat until it starts to thicken.
Once tofu is cooked, transfer into sauce and toss pieces until evenly coated.
Heat sesame oil in a large pan at medium heat.
Sauté minced garlic and grated ginger for a few minutes before adding mushrooms, curry powder, turmeric, and vinegar. Sauté for a few minutes until mushrooms start to soften.
Add chopped greens and vegetable 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 or coriander and sesame seeds.
