Coconut Curry Ramen with Crispy Tofu

Servings: 4 | 30 minutes | 600 kcal

I came up with this recipe during a trip to Japan. I wanted to create a vegan version of the traditional ramen, and the combination of coconut curry and tofu was a hit amongst my fellow travelers.

Ingredients

200 grams Ramen Noodles
200 grams Firm Tofu
400 ml Coconut Milk
2 teaspoons Curry Powder
2 teaspoons Soy Sauce
2 cups Vegetable Stock
2 cups Chopped Vegetables
2 pieces Garlic
1 teaspoons Ginger
2 pieces Spring Onion
1 pieces Lime

Instructions

Press the tofu to remove excess water and then cut it into small cubes.
In a pan, fry the tofu cubes until they turn golden brown and set aside.
In a large pot, sauté the garlic and ginger until fragrant.
Add the curry powder to the pot and stir for a minute.
Pour in the vegetable stock, soy sauce, and coconut milk. Bring it to a simmer.
Add the ramen noodles and chopped vegetables to the pot. Cook until the noodles are done.
Serve the ramen with crispy tofu, some spring onion, and a squeeze of lime.