Curry Coconut Ramen |
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1 | block | tofu, cut into cubes | ||
2 | tablespoons | vegan hoisin sauce | ||
1 | tablespoon | vegetable oil |
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.
In a mixing bowl, coat tofu with vegan hoisin sauce.
2 | servings | ramen noodles |
Cook ramen noodles until halfway done. Drain and place in cold water.
1 | tablespoon | vegetable oil | ||
1 | delicata squash, sliced into even thickness | |||
2 | chard leaves, sliced | |||
8 | baby bella mushrooms, quartered | |||
1 | inch | ginger, finely diced | ||
4 | cloves | garlic, finely minced | ||
2 | stalk | scallions, thinly sliced | ||
1 | tablespoon | curry powder | ||
3 | cups | vegetable stock | ||
1 | can | coconut milk |
In a large pot over medium heat, fry baby bella mushrooms until golden brown, stirring regularly.
Add squash and fry for 8 mins, stirring often to prevent sticking.
Add scallions, garlic, ginger, and curry powder until fragrant (4 mins).
Add vegetable stock and bring it to a boil. Then, reduce to simmer until squash is soft (easily pierced by a knife).
Stir in coconut cream.
Add ramen noodles and chard leaves to cook until done.
½ | lime, juiced | |||
2 | tablespoons | tamari sauce | ||
2 | tablespoons | gojuchang | ||
1 | tablespoon | hoisin sauce |
Add all seasonings into the curry. Taste and adjust as you go.
2 | tablespoons | sesame seeds |
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.