Ingredients

  • 1 14 oz package tofu, extra firm
  • 1 tsp cornstarch
  • drizzle oil and soy sauce
  • 1 tbsp hoisin sauce, after beaking
  • 2 tbsp oil
  • 8 oz (2-3 C) mushrooms, shiitake, sliced
  • 3 (2-3 C) bok choy, chopped
  • 4 cloves garlic, minced
  • 1 1-inch piece fresh ginger, minced
  • 1 tsp curry powder
  • 6 C (6 freezer cubes) vegetable broth
  • 6-8 oz (4 Costco chunks) ramen noodles
  • 1 14 oz can coconut milk
  • 1 tsp salt
  • squeeze of lime juice
  • sesame oil, for serving
  • hoisin sauce, for serving
  • Sriracha, for serving
  • green onions, for serving
  • sesame seeds, for serving

Instructions

  1. Tofu: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Press some / most of the water out of the tofu. Cut into cubes. Toss gently in a bowl with the cornstarch until coated. Drizzle with oil and soy sauce. Transfer to baking sheet and bake for 30 minutes, until golden and crispy. Toss with a little bit of hoisin sauce.
  2. Chopping: While tofu bakes, chop the veggies.
  3. Vegetables: Heat the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy. Saute for 3-5 minutes, until soft. Add garlic, ginger, and curry powder. Saute for 3-5 minutes, until fragrant.
  4. Noodles: Add the broth and bring to a simmer. Add ramen noodles and simmer until cooked (usually takes 3-4 minutes). Add coconut milk. Season with salt and lime juice.
  5. Finish: Serve ramen and broth in bowls, topped with tofu, sesame oil, sesame seeds, green onions… you get the idea. Grab your chopsticks and Go. To. Town.