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Spicy Coconut Curry Ramen with Tofu

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A bold and flavorful ramen bowl featuring silky noodles in a spicy coconut curry broth, topped with crispy tofu and fresh vegetables.

Ingredients

Units Scale
  • 200g ramen noodles
  • 2 tablespoons vegetable oil
  • 200g firm tofu, pressed and cubed
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 can (400ml) coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon maple syrup or sugar
  • 1 cup baby spinach or bok choy
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper, thinly sliced
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Sliced chili or chili oil (optional, for extra heat)

Instructions

  1. Heat 1 tablespoon of oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
  2. In a large pot, heat remaining oil and sauté onion until soft. Add garlic and ginger, cook for 1 minute.
  3. Stir in red curry paste and cook for 1-2 minutes until fragrant.
  4. Add coconut milk, vegetable broth, soy sauce, and maple syrup. Stir and bring to a simmer.
  5. Cook ramen noodles in a separate pot according to package directions. Drain and set aside.
  6. Add spinach, carrots, and bell pepper to the curry broth. Simmer for 3-4 minutes until vegetables are tender.
  7. Stir in lime juice and adjust seasoning if needed.
  8. To serve, divide noodles into bowls, ladle curry broth and veggies over the top, and add crispy tofu.
  9. Garnish with cilantro and chili oil if desired.

Notes

  • Use rice noodles for a gluten-free option.
  • Adjust curry paste amount for desired spice level.
  • Top with bean sprouts, green onions, or sesame seeds for extra texture.
  • Make ahead by storing broth and noodles separately until ready to serve.

Nutrition

Find it online: https://tastyera.com/spicy-coconut-curry-ramen-with-tofu/