This is one of my favorite weeknight dinners to make. It’s so easy, and delicious 😋. Get creative and throw in any additional veggies you like in ramen noodle bowls! As with all the recipes I’m posting this month- it is vegan, GF, oil free, no refined sugar, and it’s all done in 30 mins 💫
Ingredients
- 15 oz (1 block) extra firm tofu
- 1/4-1/2 cup coconut aminos
- 1 cup shredded carrots
- 1 cup sugar snap peas
- 8 oz. sliced mushrooms
- 3 heads of baby bok choy
- 3 tablespoons green curry paste
- 2 teaspoon curry powder
- 6 cloves garlic, minced
- 2 teaspoons minced ginger
- 6 cups vegetable broth
- 1 (13.5 oz.) can light coconut milk
- 8 oz. rice ramen noodles
- Juice of 1 lime
- salt and paper to taste
For serving:
- Fresh cilantro
- Sliced jalapeños
- Lime wedges
- Scallions
- Sesame seeds
Directions
- Preheat oven to 400. Line a cookie sheet with parchment paper and set aside.
- Press the tofu to drain as much water as possible. Chop into 1 inch cubes. Place them in a bowl or bag or toss them in the coconut aminos. Once well coated, spread them out on the cookie tray and bake for 25 minutes. Toss halfway though.
- Put a large pot on medium heat for 2-3 minutes.
- Add carrots, peas, mushrooms, and salt/pepper to taste. Cook for 3 minutes, stirring occasionally. Chop the heads off the boy choy and throw the leaves in the pot.. Stir it up!
- Add curry paste, curry powder, garlic and ginger and cook for 1 minute, continuing to stir.
- Stir in broth and coconut milk, add more seasoning to taste.
- Turn heat to medium high and bring to a simmer.
- Add ramen noodles and cook for 10 minutes or until noodles are al dente. Stir in the juice of 1 lime.
- When the edges of your tofu are browned, carefully remove your cubes from the over and toss into the large put….stir it up, and you are done!
- Garnish with cilantro, jalapeno and lime wedges, etc to serve.
