Ramen with Coconut Vegetable Broth and Hoisin Marinated Tofu
This ramen dish is packed-full of flavor, with a unique and mouthwatering coconut milk infused broth and sweet hoisin marinated tofu.
Ramen is one of my absolute favorite dishes. Now, I’m not talking about the 99 cent ramen found at the supermarket... I’m talking about the real, authentic stuff! This dish is no exception to ramen’s greatness. The coconut milk and vegetable broth add the perfect, creamy base for the noodles and veggies. You’ve got to try it out!
Duration: 30-35 minutes
Servings: ~8 bowls
What you’ll need:
- 1 14oz package of extra-firm DRIED tofu (sliced into rectangles, triangles, or cubes) *see below for tip on how to adequately dry your tofu
- 2 13.5oz cans of full-fat coconut milk
- 8 cups of vegetable broth
- 4 cups of shiitake mushrooms
- 2.5-3 Tbsp minced garlic
- 16oz of plain, vegan ramen noodles
- 2 bundles of baby bok choy, rinshed and chopped
- 1/4 cup vegan hoisin sauce (store bought is fine)
- 1.5 Tbsp salt (or, to taste) *this will balance the sweetness of the coconut milk
- 1.5-2 Tbsp red pepper flakes (optional for spice)
- 1.5-2 Tbsp sriracha (optional for spice)
- olive oil for cooking, to taste
- chopped green onion, to taste
- toasted sesame seeds, to taste
Directions:
1. Drain your tofu and set on a clean plate with a paper towel on the bottom, and a paper towel on the top. Add a plate to the top of your tofu along with another heavy object (i.e. a cook book). Let your tofu release the liquid for 20 minutes before slicing. This will help your tofu absorb the yummy hoisin sauce!
2. While your tofu dries, cook your ramen noodles according to your package instructions. Once cooked, drain and set aside.
3. After your tofu is dried, slice it as desired. Heat a large skillet with olive oil and add your tofu in a single layer (you may need to work in batches). Pan fry your tofu for ~5 minutes on each side, or until slightly browned. Add in more olive oil if your pan becomes dry, this will prevent your tofu from sticking. Once your tofu is slightly browned, add in your hoisin sauce and stir to coat. Remove your tofu from the heat and set aside.
3. In a large sauce pan, saute your mushrooms, bok choy, and garlic with olive oil until the bok choy is wilted (~5-6 minutes). Add in your vegetable broth and coconut milk, stirring to combine. Then, add in your 1.5 Tbsp salt (plus more to taste, if desired), as well as your red pepper flakes and sriracha for added heat. Cook your coconut vegetable broth mixture until it comes to a boil, stirring occasionally as needed. Once boiling, reduce the heat to a simmer.
4. In individual serving bowls, add your cooked ramen noodles, followed by your coconut vegetable broth mixture. Top your ramen with the hoisin tofu, toasted sesame seeds, chopped green onion, and additional red pepper flakes as desired.
Pro tip: serve your ramen with edamame as an appetizer and a fortune cookie for dessert!
