A simple coconut curry ramen, topped with crispy tofu. This vegan dish is done in under 30 minutes and is packed with flavor. Use gluten-free ramen or rice noodles to make it gluten-free!
I shared a sneak peek of this dish earlier this week on Instagram and I got many requests for the recipe, so here it is! Coconut curry ramen with crispy tofu. What could be better? Curry spices, noodles and tofu are all some of my favorite savory ingredients. Combine them together and you get the best comforting meal.
Notes on Substitutions:
More than ever, I’m focusing on easy recipes with many substitution options. This one is no exception. Here’s how you can adjust it using what you have:
- Skip the tofu. Maybe use some edamame instead!
- Use different vegetables. I haven’t tried them all obviously, but I’m thinking shredded carrots, broccoli and other leafy greens would work well. I will say though, that mushrooms add a great flavor to this dish and you may be missing out.
- Use water instead of broth. Again, you’ll be missing some flavor, but it works! You can also use bouillon cubes. Make sure to adjust the salt and spices if using water.
- Try rice noodles instead of ramen.
- Try full-fat coconut milk. I haven’t tried it myself, but I’m thinking it will just be extra creamy.
How to Make Coconut Curry Ramen with Crispy Tofu
Here are the steps to make coconut curry ramen with crispy tofu at home.
- Prepare the Crispy Tofu
Press the tofu for 15 minutes if desired (I don’t bother and it still turns out good and crispy for this dish). Cut the tofu into little cubes. Toss in a bowl with the oil, salt and garlic powder.
Heat a cast-iron skillet (or non-stick skillet) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes. - Prepare the Ramen
Heat oil in a large saucepan. Add the garlic and ginger and sauté for 1-2 minutes. Add the mushrooms, peppers and bok choy to the saucepan and sauté for 5 minutes. Stir in the curry paste, curry powder and salt. Cook for 1-2 minutes. Add the coconut milk and broth. Bring to a boil, then add the ramen noodles. Simmer for 4-5 minutes over medium-high heat until the noodles are cooked. Serve with crispy tofu and sliced green onions.
Make it a One-Pot Meal
Here’s an easy way to make this a one-pot meal.
Instead of making crispy tofu, you can just add diced tofu directly to the pot. I would add it with the coconut milk and broth to keep it simple, but you could technically make it slightly crispy by adding it first with the oil. Another option is to skip the tofu or use edamame! The tofu is my favorite part though.
This is comfort food at it’s best.
More Ramen Noodle Recipes:
Coconut Curry Ramen with Crispy Tofu
Ingredients
- 1 tablespoon sesame oil (or other oil of choice)
- 3 medium garlic cloves, finely grated or minced
- 1 inch fresh ginger, finely grated or minced, peeled
- 2 baby bok choy, chopped
- 1 bell pepper, sliced (optional)
- 3-4 cups mushrooms, sliced (white, cremini or shiitake)
- 2 tablespoons red curry paste (see notes)
- 1 tablespoon curry powder
- 1 teaspoon salt, more or less to taste
- 1 (14oz) can light coconut milk
- 3 cups vegetable broth (no salt added) or water
- 3 packs ramen noodles
Crispy Tofu
- 1 block firm tofu
- 1 tablespoon sesame oil (or other oil of choice)
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
Instructions
Curry Ramen
- Heat oil in a large saucepan. Add the garlic and ginger and sauté for 1-2 minutes. I like to do this first to avoid getting a raw ginger taste in the dish. Otherwise, add it with the vegetables.
- Add the mushrooms, peppers and bok choy to the saucepan and sauté for 5 minutes.
- Stir in the curry paste, curry powder and salt. Cook for 1-2 minutes.
- Add the coconut milk and broth (or water). Bring to a boil, then add the ramen noodles. Simmer for 4-5 minutes over medium-high heat until the noodles are cooked.
- Serve with crispy tofu and sliced green onions.
Crispy Tofu
- Press the tofu for 15 minutes if desired (I don't bother and it still turns out good and crispy for this dish). Cut the tofu into little cubes.
- Toss in a bowl with the oil, salt and garlic powder.
- Heat a cast-iron skillet (or non-stick skillet) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes.
- Serve on top of the curry ramen.
Notes
If you make this coconut curry ramen, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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