Red Curry Tofu Ramen
with snow peas / bell peppers

Name: Red Curry Tofu Ramen
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16 oz Tofu, extra firm , 1/2" / 1.3 cm cubes (vacuum-packed preferable); 1 Bell peppers, red, cubed; 2 cloves Shallots, chopped; 2 stalks Lemongrass, finely diced (sub 1 tsp lemongrass paste / stalk); 1 tsp Ginger, grated; 1 Jalapenos (opt), thinly sliced; 1 Tbsp Oil, cooking; 1 Tbsp Red curry paste (sub any color curry paste); 5 cups Stock, any type; 1 cup Coconut milk, light; 2 tsp Soy sauce, low-sodium; 1/2 tsp Brown sugar; 1/4 cup Cilantro, leaves torn; 12 oz Snap peas or snow peas, fresh or frozen; 6 oz Noodles, ramen (use Instant Ramen, just discard the seasoning packet); 1 Tbsp Lime juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

A big bowl of spicy ramen is great for cooler weather - it is guaranteed to warm you right up! This version starts with a quick homemade stock made from a variety of aromatics and is finished with colorful vegetables.
Smarts: We love quick-cooking Instant Ramen for these noodle bowls. Just buy those inexpensive packets of Instant Ramen (any flavor) and discard the seasoning packets before adding them to the soup.

Ingredients

Metric

Servings:

Red Curry Tofu Ramen:

Tofu, extra firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
Bell peppers, red - 1 , cubed
Shallots - 2 cloves , chopped
Lemongrass - 2 stalks , finely diced (sub 1 tsp lemongrass paste / stalk)
Ginger - 1 tsp , grated
Jalapenos (opt) - 1 , thinly sliced
Oil, cooking - 1 Tbsp
Red curry paste - 1 Tbsp (sub any color curry paste)
Stock, any type - 5 cups
Coconut milk, light - 1 cup
Soy sauce, low-sodium - 2 tsp
Brown sugar - 1/2 tsp
Cilantro - 1/4 cup , leaves torn
Snap peas or snow peas, fresh or frozen - 12 oz
Noodles, ramen - 6 oz (use Instant Ramen, just discard the seasoning packet)
Lime juice - 1 Tbsp

Prep

Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. Season with some salt and pepper. (Can be done 1 day ahead)
Bell peppers / Shallots / Lemongrass / Ginger / Jalapenos - Prep as directed. Combine bell peppers, shallots, lemongrass, and ginger. Store jalapenos in a separate container. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a wok or Dutch oven with oil over medium-high heat. Add bell peppers, shallots, lemongrass, and ginger and saute until fragrant, ~1 minute.
Add tofu and red curry paste and saute for another 2 to 3 minutes.
Pour in stock, coconut milk, soy sauce, and brown sugar. Bring to a simmer and simmer for 4 minutes to let the flavors come together.
While soup simmers, tear leaves off cilantro stems.
Add snap peas and ramen noodles to soup and simmer until noodles are tender (check the package, but this should only take 2 to 3 minutes for Instant Ramen).
Remove soup from heat and stir in lime juice. Season soup with some more soy sauce or a pinch of salt if you’d like.
Ladle soup into bowls. Top with jalapenos and cilantro. Enjoy!

Reviews

Ratings

0 reviews