Coconut Curry Ramen, Choy Sum & Crispy Baked Peanut Tofu are the Recipes of the Week at the Sustainable Action Network (SAN)!

Coconut Curry Ramen with Crispy Tofu

Ingredients

For the Curry Ramen:

• 1 tablespoon sesame oil (or other oil of choice)
• 3 medium garlic cloves, finely grated or minced
• 1 inch fresh ginger, finely grated or minced, peeled
• 2 baby bok choy, chopped
• 1 bell pepper, sliced (optional)
• 3-4 cups mushrooms, sliced (white, cremini or shiitake)
• 2 tablespoons red curry paste (see notes)
• 1 tablespoon curry powder
• 1 teaspoon salt, more or less to taste
• 1 (14oz) can light coconut milk
• 3 cups vegetable broth (no salt added) or water
• 3 packs ramen noodles

For the Crispy Tofu:

• 1 block firm tofu
• 1 tablespoon sesame oil (or other oil of choice)
• 1 teaspoon garlic powder
• 1/4 teaspoon salt

Preparation

For the Curry Ramen:

1. Heat oil in a large saucepan. Add the garlic and ginger and sauté for 1-2 minutes. I like to do this first to avoid getting a raw ginger taste in the dish. Otherwise, add it with the vegetables.
2. Add the mushrooms, peppers, and bok choy to the saucepan and sauté for 5 minutes.
3. Stir in the curry paste, curry powder, and salt. Cook for 1-2 minutes.
4. Add the coconut milk and broth (or water). Bring to a boil, then add the ramen noodles. Simmer for 4-
5. 5 minutes over medium-high heat until the noodles are cooked.
6. Serve with crispy tofu and sliced green onions.

For the Crispy Tofu:

1. Press the tofu for 15 minutes if desired (I don't bother and it still turns out good and crispy for this dish). Cut the tofu into little cubes.
2. Toss in a bowl with the oil, salt, and garlic powder.
3. Heat a cast-iron skillet (or non-stick skillet) over medium heat. Add the tofu and cook for 7-8 minutes on one side, then flip and cook another 4-5 minutes.
4. Serve on top of the curry ramen.

Caroline Doucet 

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Caroline is a registered dietitian living in Kelowna, British Columbia. She shares simple and nutritious vegan and vegetarian recipes on her blog Nourished by Caroline. In her practice, she helps others eat more plants and improve their relationship with food. She believes in living a balanced life, while eating the food you love. 

Crispy Baked Peanut Tofu

Ingredients

• 12 ounces organic extra-firm tofu
• 2 tablespoons peanut butter (or almond butter, sunbutter, etc.)
• 3 tablespoons organic gluten-free tamari
• 2 tablespoons pure maple syrup
• 1- inch fresh ginger grated
• 1 clove garlic
• 1 tablespoon hot sauce (or more!)
• 3 tablespoons water

Preparation

1. Press the tofu to get as much water out as possible. Cut into 1-inch cubes.
2. Mix the remaining ingredients in a shallow bowl. Dump in the tofu cubes and toss to completely coat with the sauce. Cover the bowl and place in the fridge to marinate for 1 hour or longer. (Please don’t skip this step! Overnight is even better.)
3. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
4. Spread the marinated tofu on the lined baking sheet along with other vegetables of choice (I love sweet potato, squash, zucchini, and broccoli). Bake for 25-30 minutes until it gets crispy around the edges. Enjoy!

Mitra Shirmohammadi

 
 
 

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Delicious, nourishing plant-based meals and desserts. Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating delicious nourishing recipes for clients and companies, she is passionate about helping women with weight and body image issues become their absolute best and live the dream life they desire. She offers private and group coaching, meal plans, and tons of tasty recipes on her website nutriholist   Load Less

Crispy Tofu and Choy Sum

Ingredients

• 14 ounces firm tofu, diced into small cubes
• 3 1/2 ounces choy sum (1 large packet), chopped into section
• 4 cloves garlic, minced
• 2 tablespoons light soy sauce
• 2 tablespoons vegan oyster sauce
• Oil

Preparation

1. Prepare a deep fryer, heat to 350°F then deep fry tofu until golden brown, remove from fryer, drain then set aside.
2. In a wok add oil then sauté garlic.
3. Add choy sum and stir fry for 30 seconds.
4. Add the light soy sauce and oyster sauce, continue to stir fry until greens are just wilted.
5. Serve.

Raymund Macaalay

 
 
 
 
 

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Delicious vegan Asian recipes made with simple ingredients. Hi, I am Raymund a Filipino living in New Zealand. I’m not a cook nor a chef but I love cooking and it is my passion. My real job is an IT Professional whose devotion is to develop applications, my brain is abused at work on a daily basis so cooking at the end of the day acts as my therapy for stress release, as a result of that is my blog, Ang Sarap.