Spicy Tofu Ramen

Spicy Tofu Ramen

Our spicy tofu ramen boldly balances hot, peppery broth with tasty toppings to make for a delectable vegetarian dish.
Servings 3 people


  • 3 packets Ramen Noodles


  • 1 Medium Carrot
  • .25 cup Cilantro
  • 2 Seeded Fresno Peppers
  • 3 cloves Garlic
  • .25 cup Red Onion
  • .25 cup Green Onions
  • 1 tsp Minced Ginger
  • 2 tbsp Hot Chili Oil (optional)
  • 2 tbsp Seasame Oil
  • 1 tbsp Olive Oil
  • 2 cups Vegetable Stock
  • 1 can Coconut Milk
  • 2 tbsp Red Curry Paste
  • 1 tsp Salt
  • 1 tsp Ground Pepper
  • 2 packs Ramen Seasoning

Optional Toppings

  • Diced Green Onions
  • Shaved Red Cabbage
  • Fried Garlic
  • Sesame Seeds
  • Sliced Red Onion
  • Sliced Red Bell Pepper
  • Soft Boiled Egg
  • Tofu
  • Spicy Sesame Oil


  • In a food processor mince the carrot, cilantro, Fresno pepper, garlic, green onion and ginger and set aside.
  • Heat a wok or large pan to medium. Pour the olive oil, sesame oil and got chili oil into the wok and pour the minced vegetables, salt and pepper into the oil. Stir and cook for 8-10 min until fragrant. Add the curry paste and ramen seasoning. Stir then add the vegetable stock. Stir and bring to a boil then add the coconut milk. Turn heat to medium and simmer for 10-15 minutes.
  • While broth is simmering, heat ramen noodles per packet instruction. Once broth has simmered, pour into 3 bowls and place equal portions of ramen noodles in each bowl.
  • Top with your choice of topping. If using Tofu, coat in olive oil, salt, pepper and garlic powder then air fry at 400 for 14 minutes or pan fry and crisp all sides.
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