Ingredients

For the Broth

  • 1 tablespoon sesame oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (ensure vegan)
  • 1 tablespoon yellow curry powder
  • 1 (13.5 oz) can full-fat coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (optional, for heat)

For the Ramen

  • 8 oz rice noodles (ramen-style or flat rice noodles)
  • 1 (14 oz) block extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil (e.g., avocado or grapeseed oil)
  • 2 cups baby spinach, loosely packed
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cup snap peas, trimmed

For Garnish

  • 1/4 cup chopped green onions
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges
  • Crushed peanuts or cashews (optional)
  • Red chili flakes (optional)

Equipment

  • Large pot
  • Medium skillet
  • Tongs or spatula
  • Cutting board and knife
  • Measuring cups and spoons

Instructions

  1. Prepare the Tofu
    • Press the tofu for 15–20 minutes to remove excess water. Cut into 1-inch cubes.
    • In a bowl, toss tofu cubes with cornstarch until evenly coated.
    • Heat 2 tablespoons neutral oil in a medium skillet over medium-high heat. Add tofu and cook for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Set aside on a paper towel-lined plate.
  2. Cook the Rice Noodles
    • Bring a large pot of water to a boil. Cook rice noodles according to package instructions (typically 4–6 minutes). Drain and rinse under cold water to prevent sticking. Set aside.
  3. Make the Coconut Curry Broth
    • In a large pot, heat sesame oil over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
    • Add garlic and ginger, cooking for 1 minute until fragrant.
    • Stir in red curry paste and curry powder, cooking for 1–2 minutes to release aromas.
    • Pour in coconut milk, vegetable broth, soy sauce, maple syrup, lime juice, and sriracha (if using). Stir well to combine.
    • Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, to meld flavors.
  4. Add Vegetables
    • Add red bell pepper, shredded carrots, and snap peas to the broth. Simmer for 3–5 minutes until vegetables are tender-crisp.
    • Stir in baby spinach and cook for 1 minute until just wilted.
  5. Assemble the Ramen
    • Divide cooked rice noodles among 4 bowls.
    • Ladle the hot coconut curry broth and vegetables over the noodles.
    • Top each bowl with crispy tofu cubes.
  6. Garnish and Serve
    • Sprinkle with green onions, cilantro, and crushed peanuts or cashews (if using).
    • Add a pinch of red chili flakes for extra heat, if desired.
    • Serve with lime wedges on the side for squeezing over the ramen.

Tips

  • Storage: Store leftover broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat broth gently on the stovetop and assemble fresh.
  • Substitutions: Swap spinach for kale or bok choy. Use zucchini or mushrooms instead of snap peas or bell peppers.
  • Spice Level: Adjust curry paste or sriracha to taste. For milder flavor, reduce curry paste to 1 tablespoon.

Nutritional Information (Per Serving, Approx.)

  • Calories: 450 kcal
  • Protein: 12g
  • Fat: 22g
  • Carbohydrates: 55g
  • Fiber: 5g

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Enjoy your creamy, spicy, and comforting vegan coconut curry ramen!