Curry Ramen with Tofu

• 400 g firm tofu
• 400 g Ramen noodles
• 1 Tbsp sesame seeds
• 1 small bok choy
• 1 head broccoli
• 100 g corn
• 2 Tbsp curry paste
• 4 Tbsp coconut cream
• 60 ml soy sauce

1. Peel and grate ginger and juice lime
2. Press tofu and cut into small cubes
3. Mix coconut sugar and soy sauce together
4. Heat up the soy sauce until the sugar fully dissolves
5. Add ginger and lime juice to soy sauce
6. Let tofu cubes sit in the marinade for at least an hour
7. Preheat oven to 200C convection
8. Coat tofu in peanut oil, then in cornstarch, then roll in panko
9. Bake tofu for 15-20 minutes then turn over and bake another 15-20min
10. Cook Broccoli and Ramen
11. 2min before ramen finishes, add bok choy leaves and corn to ramen
12. Leave ramen in water and do not drain
13. Combine soy sauce, coconut cream and curry paste and add to ramen water
14. Add remaining ingredients and combine

Notes

(1) alternatively use brown sugar
Pairs well with Naan

Tags

vegan vegetarian Japanese soup noodle