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Curry Ramen with Crispy Baked Tofu

· by Katie Koteen · This post may contain affiliate links · 25 Comments · Modified:

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Curry Ramen with Crispy Baked Tofu this recipe
There are nights where you need something cheap and amazing. When I require the (near) impossible, it’s time to make a little Curry Ramen with Crispy Baked Tofu. In about 30 minutes, you can create a restaurant worthy ramen with a humble block of tofu and the remnants of your veggie drawer. 
 Curry Ramen with Crispy Baked Tofu
The method for the crispy baked tofu came from an article on Food52 for Crispy Sesame Baked Tofu & Shiitake Mushrooms. I loved the tofu method so much, I use it for just about everything. It’s effortless, easy to clean up and the results are superb. Light, crispy tofu without all of the hassle of frying. If you’re short on time or supplies, skip the marinade. It definitely adds a worthy dimension, but there are nights you just can’t be expected to patiently marinade anything. 
Once the tofu is baking in the oven, you’ll want to prep your veggies. They literally only take a few minutes to cook with the noodles, so there’s more than enough time to catch up on your dishes, throw the ball for the dog, or scan TMZ for the latest drama while you wait for the tofu. 
 Curry Ramen with Crispy Baked Tofu
My favorite ramen is KOYO Organic Ramen. If you would prefer a gluten-free variety, Lotus Organic Brown Rice Ramen is also great. Once you find one you like, stock up! You’ll never have an excuse to order take-out again. 
My favorite curry paste is Thai and True. It’s made right here in Portland, but like most things, you can Amazon it right up to your door. Curries can vary quite a lot, so try a few and find one that you’re really into. 
 Curry Ramen with Crispy Baked Tofu
Ramen is great with just about anything. Here’s a list of some of our favorite add-ins: 
  • broccoli
  • asparagus
  • baby bok choy
  • corn (fresh or frozen)
  • carrots
  • mushrooms
  • eggplant
  • green onion
  • snow peas
  • sugar snap peas
  • spinach 
  • cabbage
  • miso 
  • kimchi
  • pickled ginger (Beni shoga)
  • seaweed (nori or wakame)
 Curry Ramen with Crispy Baked Tofu
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Curry Ramen with Crispy Baked Tofu

Curry Ramen with Crispy Baked Tofu

4.2 from 5 reviews
  • Author: Well Vegan
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
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Description

If you're going to marinade the tofu (optional), you'll want to add an extra hour to the prep time.

Ingredients

Scale

Crispy Tofu

  • 1 - 14-oz. package extra-firm tofu
  • ¼ cup soy sauce
  • ¼ cup coconut sugar
  • 1 small lime, juiced
  • ½ Tbsp. fresh ginger, grated
  • 2 tbsp. vegetable or peanut oil
  • 1 Tbsp. panko
  • 1 Tbsp. cornstarch
  • 1 Tbsp. sesame seeds

Ramen

  • 2 package dried or equivalent fresh ramen noodles
  • 1 baby bok choy, quarted lengthwise
  • 1 generous handful broccoli, cut in small flourettes
  • ½ cup frozen corn
  • 2 tsp. curry paste (more or less to your liking)
  • 4 Tbsp. coconut cream (more or less to your liking of creaminess to heat ratio)
  • Soy sauce, to taste

Instructions

  1. Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again. Alternatively, you can dice the tofu into 1-inch cubes.
  2. To prepare the marinade, first combine the soy sauce and coconut sugar in a small mixing bowl. Microwave in 15-second intervals, stirring in between, until the coconut sugar dissolves. This should take less than a minute. Add the lime juice and fresh ginger. Whisk to combine.
  3. Transfer the tofu to a shallow baking dish and pour in the marinade. Move the pieces around so each is completely coated. Cover and place in the fridge for at least an hours, flipping the pieces over and recovering with the marinade half way through.
  4. Preheat oven to 400 and line a baking sheet with parchment paper.
  5. Remove the tofu from the marinade and press with paper towels to remove excess marinade.
  6. In a medium bowl add 2 tbsp. vegetable or peanut oil. Add tofu to the bowl and toss gently to coat.
  7. Add panko, cornstarch and sesame seeds to tofu. Toss gently until coated and pour out onto your prepared baking sheet.
  8. Bake tofu for 30-40 minutes, turning half way through.
  9. Bring water to a boil over medium heat. Cook your noodles according to package directions. Two minutes before ramen is done, add bok choy , broccoli and corn to the water. Cook until vegetables are just done and broccoli and bok choy are bright green.
  10. Remove noodles and vegetables from heat. Add curry paste, coconut cream and soy sauce to taste. Add baked tofu just before serving.

Reader Interactions

Comments

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  1. Caitlin

    I just made the tofu and it is amazing! It took a while to prepare so this isn’t a weekday dinner, but the results are so worth it. Thanks!



  2. Katie Koteen

    Hey Julie - You're correct - just don't drain the cooking water from the ramen. 🙂

  3. Julie

    From looking at the picture, it appears that there is additional liquid in the ramen aside from the coconut cream and soy sauce. Could you indicate what and how much? Are you just not draining the cooking water from the ramen?

  4. Katie Koteen

    It's both - the water and the coconut cream make the broth. And you can adjust more/less water to your liking!

  5. Julie D

    Question: does the water act as the broth? After noodles and veggies are cooked, does adding the curry pasta and coconut cream to the water create the soupy broth that I see in your picture?

  6. Katie Koteen

    Nope, you can leave the water in! Enjoy 🙂

  7. Jordan

    Such a cool idea! Do you drain the water out after cooking the noodles?



  8. Katie Koteen

    Hi Lisa - it's good with or without the packet. I'm partial to without 🙂

  9. Lisa

    This looks delicious and I want to try it. When you cook the ramen, do you use the soup packet or do you leave that out? Thanks!

  10. Well Vegan

    @Pammy - Hope you all LOVE it 🙂

  11. Pammy

    Bookmarked for Aunt Lily, she's cooking this coming Sunday and thank you for the recipe! <3

    Pammy - joyfulsource.com

  12. Well Vegan

    Absolutely! Get cooking! You'll love how simple and delicious it is 🙂

  13. Well Vegan

    @Ant - Fabulous! Hope you LOVE it! Let us know how it goes and thanks for the follow 🙂

  14. Well Vegan

    If you haven't had tofu, this is a great recipe to start! Lots of people think they don't like tofu, but they've probably just had plain, boring tofu. The crispy tofu is amazing!

  15. Well Vegan

    I don't think you can. Curry paste is much spicer than the powder and has fresh ginger and garlic. You could definitely give it a try, but I suspect it would be a pretty mellow curry.

  16. Well Vegan

    @Pamela - You're too nice! But I definitely will look into fixing that 🙂 Glad you love it!

  17. Well Vegan

    Absolutely! We still have downpours and thunderstorms here — lucky you with just a little June gloom 🙂

  18. Leanna

    Your website it broken, I tried giving 5 stars but the site won't let me! This is 5 star worthy!!



  19. John

    Looks great! Ramen is perfect for June gloom



  20. pamela

    PS FYI, It will only allow you to do a 4 star rating, when you hit the 5th star it does not work.

  21. pamela

    Can you substitute curry powder for curry paste?



  22. Elizabeth

    I've never tried tofu but this recipe looks so yummy!

  23. Ant

    I pinned this and subscribed to your blog ladies! I've never thought of baking tofu like this...and I bought a huge pack of rice ramen. This dish is on the agenda for a rainy day this week.

  24. Nicole Kleiss

    I have never made real ramen before, Just the normal ramen sups! I'm going to have to try this!!

  25. Sarah

    I hate Tofu, but will try with another protein, thanks for the recipe, it looks delicious!