Description
A delicious Vegan Thai Red Curry Ramen made with tofu, vegetables, and a rich coconut broth.
Ingredients
Scale
- 2 tablespoons neutral oil
- 14 ounces extra-firm tofu, pressed and cubed
- 3 tablespoons Thai red curry paste, vegan
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can full-fat coconut milk, 13 ounces
- 4 cups vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 teaspoon maple syrup or brown sugar
- 8 ounces ramen noodles
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 2 cups baby bok choy, halved or chopped
- 1 tablespoon fresh lime juice
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 cup fresh cilantro or Thai basil
- 1 lime, cut into wedges
Instructions
- Press the tofu for 10 to 15 minutes, then cut it into bite-size cubes.
- Heat 1 tablespoon oil in a large pot or skillet over medium-high heat. Add tofu and cook until golden on several sides, then transfer to a plate.
- Add the remaining oil to the same pot. Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the vegan Thai red curry paste and stir for 1 minute to deepen the flavor.
- Pour in coconut milk and vegetable broth, then stir until smooth.
- Add soy sauce and maple syrup, then simmer the broth for 5 to 7 minutes.
- Stir in mushrooms and red bell pepper. Cook until tender-crisp.
- Add bok choy during the last 2 minutes so it wilts but stays bright.
- Cook ramen noodles separately according to package directions, then drain.
- Stir lime juice into the broth and adjust seasoning to taste.
- Divide noodles between bowls, ladle the curry broth and vegetables over the top, then add tofu.
- Garnish with green onions, sesame seeds, herbs, and lime wedges before serving.
Notes
- This recipe can be easily adjusted for spiciness by adding more or less curry paste.
- For an extra boost of flavor, consider adding additional vegetables or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg