Spicy Coconut Tofu Ramen

This Asian Fusion dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve piping hot in large bowls topped with fresh cilantro, sliced scallions, and a squeeze of lime. For added texture, sprinkle with toasted sesame seeds …

Cuisine: Asian Fusion Type: Dinner Time: 35 min Servings: 4 Calories: 584 per serving
Plan Shop Cook Chat Gear Video

Nutrition Information

Each serving contains approximately 584 calories and 25.0g of protein. Macronutrients include 76.0g carbohydrates and 20.0g fats per serving.

Per Serving

Calories
584
Protein
25.0g
Carbohydrates
76.0g
Fats
20.0g

Total

Calories
2353
Protein
101.0g
Carbohydrates
305.0g
Fats
81.0g

Ingredients

This recipe requires 16 ingredients. All ingredients are commonly available at grocery stores.

  • 14.0 oz Extra Firm Tofu
    calcium-set, drained, pressed, and cut into 1-inch cubes
  • 10.0 oz Brown Rice Ramen Noodles
    whole grain, gluten-free dry noodle cakes
  • 4.0 cups Low Sodium Vegetable Broth
    or stock; fat-free base
  • 13.5 fl oz Lite Coconut Milk
    canned, unsweetened (shake well)
  • 2.0 tbsp Red Curry Paste
    mild Thai style, adjust amount for heat preference
  • 5.0 oz Shiitake Mushrooms
    fresh, stems removed, caps sliced thin
  • 2.0 whole Baby Bok Choy
    heads, washed, ends trimmed, chopped bite-size
  • 1.0 cup Carrots
    peeled and shredded or julienned
  • 2.0 tbsp Low Sodium Tamari
    gluten-free soy sauce alternative
  • 1.0 tbsp Avocado Oil
    for searing (or other healthy high-heat oil)
  • 3.0 clove Garlic
    fresh, peeled and minced
  • 1.0 tbsp Fresh Ginger
    freshly grated or minced
  • 1.0 whole Lime
    cut into wedges for serving
  • 2.0 whole Green Onions
    stalks, thinly sliced (white and green parts)
  • 0.25 cup Fresh Cilantro
    chopped leaves and tender stems
  • 1.0 tsp Maple Syrup
    pure, optional for flavor balance

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Station Setup

  1. Fill a medium pot with water and place on high heat to boil for the noodles.
  2. Remove tofu from package, wrap in paper towels, and place a heavy plate on top to press out excess moisture.
  3. Wash bok choy, mushrooms, cilantro, green onions, and lime thoroughly.
  4. Peel and mince garlic; peel and grate fresh ginger; thinly slice green onions; chop cilantro; cut lime into wedges.
  5. Remove stems from shiitake mushrooms and slice caps thinly; trim bok choy ends and chop bite-sized; shred carrots if not pre-shredded.
  6. Unwrap pressed tofu and cut into 1-inch (2.5cm) cubes.
  7. Measure out vegetable broth, shake and open coconut milk can, measure curry paste, tamari, and maple syrup.

2. Sear the Tofu

  1. Heat avocado oil in a large soup pot or Dutch oven over medium-high heat until shimmering.
  2. Carefully place tofu cubes into the hot oil in a single layer, ensuring they are not touching.
  3. Let tofu sear undisturbed until the bottoms are golden brown and crisp.
  4. Flip tofu cubes gently to sear the opposite sides.
  5. Remove tofu from the pot with a slotted spoon and set aside on a plate lined with a paper towel.

3. Build the Curry Broth Base

  1. Reduce heat to medium. Add minced garlic, grated ginger, and red curry paste to the same pot.
  2. Sauté aromatics constantly for about 1 minute until fragrant, being careful not to burn the garlic.
  3. Pour in a splash of vegetable broth to deglaze, scraping up any browned bits from the bottom of the pot.
  4. Add the remaining vegetable broth, coconut milk, tamari, and maple syrup. Stir to combine.
  5. Increase heat to high to bring the broth to a gentle simmer, then reduce to medium-low.

4. Cook Noodles and Simmer Vegetables

  1. Add sliced mushrooms and shredded carrots to the simmering broth.
  2. Add brown rice ramen noodles to the separate pot of boiling water.
  3. Cook noodles according to package instructions (typically 4-5 minutes) while the broth simmers gently.
  4. Add the chopped baby bok choy to the broth during the last minute of simmering.

5. Assemble and Serve

  1. Drain the noodles thoroughly and divide them evenly among large serving bowls.
  2. Ladle the hot coconut curry broth and vegetables over the noodles.
  3. Top each bowl with seared tofu cubes, sliced green onions, fresh cilantro, and a squeeze of lime juice.

Plating

  1. Use tongs to lift the noodles and fold them neatly into the center of large, deep bowls to create a structured mound.
  2. Ladle the hot coconut curry broth gently around the noodles rather than directly over them, filling the bowl until the noodles are just peeking above the surface.
  3. Cluster the seared tofu cubes, cooked bok choy, and sliced shiitake mushrooms in three distinct sections on top of the noodles, keeping the ingredients grouped for visual contrast.
  4. Place a small pile of fresh shredded carrots next to the greens to add a pop of bright orange color.
  5. Garnish the center with sliced green onions and fresh cilantro leaves, then rest a lime wedge on the side of the bowl or atop the greens.

Family Beverage

Iced lemongrass ginger tea or chilled cucumber water

Alcohol Beverage

Off-dry Riesling or a crisp Japanese rice lager

Serving Suggestions

Serve piping hot in large bowls topped with fresh cilantro, sliced scallions, and a squeeze of lime. For added texture, sprinkle with toasted sesame seeds and add steamed bok choy or baby spinach.

Notes

Using brown rice noodles increases the fiber content while maintaining the traditional ramen texture. Searing the tofu cubes before adding them to the soup enhances their flavor and firmness. Adjust the amount of curry paste according to heat tolerance.

Storage

Store the broth with vegetables and the cooked noodles in separate airtight containers in the refrigerator for up to 3 days. Keeping the noodles separate prevents them from absorbing the liquid and becoming soggy. Reheat the broth on the stove until piping hot before combining with the noodles.

Freezing

Freeze the coconut curry broth base in freezer-safe containers or heavy-duty bags for up to 2 months, leaving space for expansion. Do not freeze the cooked brown rice noodles or bok choy, as their texture will degrade significantly. Thaw the broth in the refrigerator overnight and whisk well while reheating to smooth out any separation in the coconut milk.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: soy, treenuts, sesame, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

Photo of your cooked dish