Curry Ramen

5 from 3 votes

Warm up with a bowl of flavorful vegan red curry ramen. This gluten-free, no-oil recipe is quick, easy, and customizable to your taste. Compliant with the Daniel Fast too!

Prep Time15

Cook Time15

Total Time30

Course: Lunch/Dinner Entrée

Cuisine: Asian

Diet: Gluten Free, Vegan

Servings:

Calories: 395kcal

Author: Gigi & Sersie

Equipment

1 Air Fryer (or oven)
1 mini bullet blender (or regular blender)

Ingredients

1 14- ounce package extra firm tofu, drained, pressed and cubed
1 Tablespoon coconut aminos
1 Tablespoon red curry paste
1 cup coconut milk, plain, unsweetened
4 cups low sodium vegetable broth, divided
1 teaspoon fresh ginger root, grated or minced
2 cloves garlic, minced
1 ½ cups chopped mushrooms (I used shiitake)
10 ounces brown rice noodles
2 heads baby bok choy, chopped or quartered
6 to 8 leaves Thai basil okay to use sweet basil
1 teaspoon black or white sesame seeds (for topping)
½ to 1 lime, juiced
splash reduced-sodium soy sauce or tamari (optional, to taste)

Instructions

Press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized pieces. Drizzle coconut aminos and toss in a bowl.
Add the tofu chunks to the air fryer and cook at 350°F (175 °C) for 15 minutes. Alternatively, place the tofu chunks on a parchment-lined baking sheet and bake them in a preheated oven at 350°F (175 °C) for 20 to 25 minutes.
Remove the cooked tofu from the air fryer (or oven) and set aside.
Add half of the low-sodium vegetable broth, red curry paste, and plain unsweetened coconut milk to a bullet blender cup. Blend until smooth. Set it aside.
In a medium pot over medium heat, add minced garlic, freshly grated ginger, mushrooms, and a generous splash of low-sodium vegetable broth. Place the lid on and cook for 2-3 minutes.
Pour the remaining low-sodium vegetable broth and coconut milk mixture into the pot and continue cooking for an additional 2 to 3 minutes.
Add the baby bok choy and turn off the heat. Stir and allow the heat from the broth to wilt the baby bok choy.
In a separate pot, add noodles to boiling water. Cook for 3 to 4 minutes or according to package instructions. Drain and rinse with cold water to reduce stickiness, and set aside.
To assemble, divide the cooked noodles into individual bowls. Ladle the curry broth with veggies and tofu over the noodles. Top with Thai basil and sesame seeds. Add a squeeze of fresh lime juice and (optional) reduced-sodium tamari soy sauce if using.

Notes

Storage: Keep noodles separate from the broth and store them in an airtight container in the refrigerator for up to 3 days. If you combine the noodles with the broth for storage, the noodles will absorb the broth and become mushy. Reheat gently on the stovetop. Add a splash of vegetable broth or coconut milk if needed to loosen the broth.
Freezer Tip: The broth can be frozen, but the noodles and veggies will lose texture when thawed. Best to cook the noodles fresh and add to reheated broth.

Nutrition