By Rajlakshmi
March 6, 2026
Golden brown tofu cubes, pan-fried vegetables, a creamy golden broth, and steaming, delectable ramen noodles make up this coconut curry ramen.
400g of tofu cubes 1 tsp cornstarch A drizzle of soy sauce and oil 2 tbsp hoisin sauce 2 cups shiitake mushrooms, sliced 2 cups bok choy, chopped 3 clove garlic, minced A 1-inch piece of ginger, minced 1 tsp curry powder 6 cups vegetable broth 2 packs of ramen noodles 2 cups coconut milk 1 tsp salt A squeeze of lemon juice 2 tbsp sesame oil 2 tbsp sambal oelek chilli paste 1 green spring onion, chopped 2 tbsp sesame seeds
Soak tofu. Remove some of the water. Slice into cubes. In a bowl, gently toss until covered with cornflour.
Drizzle with soy sauce and oil. Place on a baking pan and bake until golden and crispy, about 30 to 40 minutes.
Add a small amount of hoisin sauce and toss. In a deep pot, heat oil over medium heat. Add the bok choy and mushrooms.
Sauté until tender. Add the curry powder, ginger, and garlic. Sauté until aromatic for 3-5 minutes.
Add the broth. Simmer the ramen noodles for three to four minutes, or until they are done. Pour in the coconut milk.
Add lime juice and salt for seasoning. Serve bowls of ramen and broth with tofu, sesame oil, sesame seeds, and green onions.