This Vegan Curry Ramen with Crispy Baked Tofu is a comforting and flavorful dish that combines the warmth of curry with the richness of coconut milk. Crispy tofu adds a satisfying crunch to this delicious noodle soup.
Ingredients: 200g ramen noodles. 300g firm tofu, pressed and cubed. 2 tablespoons cornstarch. 1 tablespoon olive oil. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon grated ginger. 2 tablespoons curry powder. 4 cups vegetable broth. 1 can 400ml coconut milk. 2 tablespoons soy sauce. 2 teaspoons maple syrup. 2 cups mixed vegetables such as bell peppers, carrots, and broccoli. Salt and pepper to taste. Sesame seeds and sliced green onions for garnish.
Instructions: Get the oven ready by heating it up to 400F 200C. Follow the directions on the package to cook the ramen noodles. Remove the water and set it aside. Toss the cubed tofu with cornstarch in a bowl until it's well covered. Put the tofu on a baking sheet that has parchment paper on it. After 25 to 30 minutes, the food should be crispy. Put olive oil in a big pot and heat it over medium-low heat. Put in the ginger, onion, and garlic. Saut until the food smells good. Add the curry powder and cook for one more minute. Put in the soy sauce, maple syrup, vegetable broth, and coconut milk. Bring to a low boil. Put in the mixed vegetables and cook for 5 to 7 minutes, until the vegetables get soft. Add pepper and salt to taste. Put the cooked ramen noodles into bowls for serving. Add the noodles to the curry broth. Add some crispy baked tofu on top. Put green onions and sesame seeds on top to make it look nice. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 35 minutes
haagen daz siberians
