Curry Coconut Ramen

SERVES 2PREP COOK

tofu

1block

tofu, cut into cubes

2tablespoons

vegan hoisin sauce

1tablespoon

vegetable oil

  1. In a large frying pan over medium heat, warm oil until shimmering. Fry tofu and season with salt and pepper until golden on each side.

  2. In a mixing bowl, coat tofu with vegan hoisin sauce.

ramen

2servings

ramen noodles

  1. Cook ramen noodles until halfway done. Drain and place in cold water.

coconut curry

1tablespoon

vegetable oil

1

delicata squash, sliced into even thickness

2

chard leaves, sliced

8

baby bella mushrooms, quartered

1inch

ginger, finely diced

4cloves

garlic, finely minced

2stalk

scallions, thinly sliced

1tablespoon

curry powder

3cups

vegetable stock

1can

coconut milk

  1. In a large pot over medium heat, fry baby bella mushrooms until golden brown, stirring regularly.

  2. Add squash and fry for 8 mins, stirring often to prevent sticking.

  3. Add scallions, garlic, ginger, and curry powder until fragrant (4 mins).

  4. Add vegetable stock and bring it to a boil. Then, reduce to simmer until squash is soft (easily pierced by a knife).

  5. Stir in coconut cream.

  6. Add ramen noodles and chard leaves to cook until done.

coconut curry seasoning

½

lime, juiced

2tablespoons

tamari sauce

2tablespoons

gojuchang

1tablespoon

hoisin sauce

  1. Add all seasonings into the curry. Taste and adjust as you go.

2tablespoons

sesame seeds

  1. To serve, you will be dividing into two portions. In a bowl, place tofu at the bottom. Spoon coconut curry and noodles over it. Sprinkle with sesame seeds on top.