Curry Ramen with Crispy Baked Tofu
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
If you're going to marinade the tofu (optional), you'll want to add an extra hour to the prep time.
- 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
- 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
- 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.
- 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.
- 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.
- Preheat oven to 400 and line a baking sheet with parchment paper.
- Remove the tofu from the marinade and press with paper towels to remove excess marinade.
- In a medium bowl add 2 tbsp. vegetable or peanut oil. Add tofu to the bowl and toss gently to coat.
- Add panko, cornstarch and sesame seeds to tofu. Toss gently until coated and pour out onto your prepared baking sheet.
- Bake tofu for 30-40 minutes, turning half way through.
- 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.
- Remove noodles and vegetables from heat. Add curry paste, coconut cream and soy sauce to taste. Add baked tofu just before serving.
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!
Hey Julie - You're correct - just don't drain the cooking water from the ramen. 🙂
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?
It's both - the water and the coconut cream make the broth. And you can adjust more/less water to your liking!
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?
Nope, you can leave the water in! Enjoy 🙂
Such a cool idea! Do you drain the water out after cooking the noodles?
Hi Lisa - it's good with or without the packet. I'm partial to without 🙂
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!
@Pammy - Hope you all LOVE it 🙂
Bookmarked for Aunt Lily, she's cooking this coming Sunday and thank you for the recipe! <3
Pammy - joyfulsource.com
Absolutely! Get cooking! You'll love how simple and delicious it is 🙂
@Ant - Fabulous! Hope you LOVE it! Let us know how it goes and thanks for the follow 🙂
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!
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.
@Pamela - You're too nice! But I definitely will look into fixing that 🙂 Glad you love it!
Absolutely! We still have downpours and thunderstorms here — lucky you with just a little June gloom 🙂
Your website it broken, I tried giving 5 stars but the site won't let me! This is 5 star worthy!!
Looks great! Ramen is perfect for June gloom
PS FYI, It will only allow you to do a 4 star rating, when you hit the 5th star it does not work.
Can you substitute curry powder for curry paste?
I've never tried tofu but this recipe looks so yummy!
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.
I have never made real ramen before, Just the normal ramen sups! I'm going to have to try this!!
I hate Tofu, but will try with another protein, thanks for the recipe, it looks delicious!