Recipe: Coconut Curry Ramen With Tofu

INGREDIENTS

• 2 tablespoons avocado oil
• 14 oz extra firm tofu, cubed
• 1 shallot, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh minced ginger
• 1 cup mushrooms, sliced
• 2 tablespoons red curry paste
• 1 (14 oz) can coconut milk
• 5 cups vegetable broth
• 1 tablespoon fish sauce
• ½ lime, juiced
• 8 oz dry ramen noodles
• 4 baby bok choy chopped
• 1 cup shredded carrots
• ¼ cup chopped green onions
• ¼ cup chopped cilantro
   

INSTRUCTIONS

1. Heat oil in a large wide pot over medium heat and add cubed tofu.
2. Saute until browned and season with salt and pepper and set aside.
3. In the same pot, add shallot, garlic, ginger and mushrooms and saute for about 2 minutes.
4. Add curry paste and stir for two minutes before pouring in coconut milk, broth, fish sauce, and lime juice.
5. Bring to a boil and reduce heat to simmer for about 5 minutes.
6. Add ramen noodles and cook according to package directions – about 3 minutes.
7. Add bok choy to slightly wilt and divide noodles, mushrooms, bok choy, and broth between bowls.
8. Top each bowl with carrots, green onions, and cilantro.
    

SERVES: 4