Ingredients

• one 14-ounce package extra-firm tofu
  
• 1 teaspoon cornstarch
  
• drizzle of oil and soy sauce
  
• 2 tablespoons hoisin sauce

• 2 tablespoons oil
  
• 8 oz. shiitake mushrooms (2–3 cups sliced)
  
• 2 bok choy, chopped (2–3 cups chopped)
  
• 3 cloves garlic, minced
  
• one 1-inch piece of peeled fresh ginger, minced
  
• 1 teaspoon curry powder
  
• 6 cups vegetable broth
  
• 6–8 oz. ramen noodles (see notes)
  
• one 14-ounce can coconut milk
  
• 1 teaspoon salt
  
• squeeze of lime juice

• 2 tablespoons sesame oil
  
• 2 tablespoons sambal oelek chili paste
  
• 1 stalk green onion, sliced
  
• 2 tablespoons sesame seeds

Instructions

Heat the oven to 375°F and line a baking sheet with parchment. Press moisture from the tofu, cut it into cubes, and lightly coat the pieces in cornstarch. Add a drizzle of oil and soy sauce, then spread the cubes on the baking sheet. Bake for 30–40 minutes, or until they’re crisp and golden. Toss the hot tofu with the hoisin sauce.

While the tofu cooks, chop all vegetables so they’re ready to go.

Warm the oil in a large, deep pot over medium heat. Add the mushrooms and bok choy and cook for 3–5 minutes, until softened. Stir in the garlic, ginger, and curry powder. Continue cooking for another 3–5 minutes, allowing the aromatics to bloom.

Pour in the vegetable broth and bring it to a gentle simmer. Add the ramen noodles and cook until tender, usually about 3–4 minutes. Stir in the coconut milk, then season with salt and a squeeze of lime juice.

Ladle the broth and noodles into bowls. Top with the crispy tofu and any extras you enjoy, such as sesame oil, sambal, green onions, or sesame seeds.

Notes

• Ramen Noodles: Use packets of standard ramen (discarding the seasoning) or your preferred ramen variety.
• Leftovers: The noodles will absorb liquid as they rest; add extra broth or water when reheating.
• Noodle Quantity: Use 6 ounces for a brothier bowl with more vegetables, or up to 8–9 ounces for a noodle-forward dish—just splash in a bit more liquid.
• Substitutions: Shiitakes offer great flavor, but button mushrooms work too. Bok choy can be swapped for spinach or other greens.
• Tofu Tip: For deeper browning, give the hoisin-coated tofu a quick pan-fry after baking.