Tofu Thai Curry over Ramen

Curry recipes are some of our favorite recipes to make for dinner. They use simple ingredients, but an incredible depth of flavor can be coaxed out of the ingredients. It's also a nice way to use leftover ingredients, feel free to add any fresh veggies that you have in the fridge.

Recipe slightly adapted from the Pickled Plum.

-1 tablespoon vegetable oil
-2 garlic cloves, finely chopped
-1 small carrot, chopped bite size
-1 1/2 cup broccoli, roughly chopped
-12 oz firm tofu, pressed to remove excess water
-½ cup coconut milk
-1 cup water
-2 teaspoon curry powder
-1 1/2 tablespoon red curry paste
-1/4 cup soy sauce 
-Ramen noodles, cooked for one minute
-2 soft boiled eggs 
-Diced chives

In a medium size pot over medium/high heat, add oil, garlic and tofu. Cook for 5 minutes, or until tofu is a little golden.Add broccoli and carrots and cook for 3 minutes. Add curry paste, curry powder and water. Stir until the curry paste has dissolved and then add the soy sauce and coconut milk, stir and cook on low (simmer) for about 5 minutes, until vegetables are tender.

Ladle the curry over the ramen and top with the chives and soft boiled eggs.

Dave really liked this recipe, I don't love adding curry powder to food, so overall I thought it was just okay. The ingredients paired nicely together and you could serve this alone, with ramen, or over rice. Adding a soft boiled egg helps to add some richness from the yolk. I chose not to add salt, because the soy sauce is pretty salty, you can adjust the seasoning as needed. 


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