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Coconut Tofu Curry Ramen

Coconut Tofu Curry Ramen

  • Total Time: 30 minutes
  • Yield: 4 people 1x


Nourishing, comforting curry ramen with fragrant, golden coconut coated tofu. This dish is like a warm hug in a bowl on a chilly day, it is easy to make and also perfect for meal prep.


Units Scale

Coconut Tofu

  • 400 g tofu
  • 1/2 cup corn starch
  • a pinch salt
  • 1/4 cup soy milk (or other plant-based milk)
  • 1/2 cup coconut flakes
  • oil for frying

Curry Ramen

  • 1 onion
  • 3 garlic
  • 1 thumb-sized ginger
  • 1 tbsp oil
  • 1 tbsp Thai red curry paste
  • 800 ml water
  • 400 ml coconut milk
  • 2 heads bok choy
  • 150 g mushroom
  • 4 servings ramen noodles
  • coconut flake (for topping)


Make the Coconut Tofu

  1. Pat dry the tofu, then slice it into bite-sized pieces.
  2. Prepare the corn starch + salt mixture, soy milk and coconut flakes in 3 separate bowls. Coat the tofu pieces in each bowl in the respective order. Make sure all sides of the tofu are coated.
  3. Fry the coated tofu in oil until all sides are golden and toasty. Set aside.

Make the Curry Ramen

  1. Thinly dice the onion, garlic and ginger. Cut the bok choy into quarter, and slice the mushroom into chunks.
  2. On a pot on medium-high heat, add oil, followed by the onion slices. Once the onion is translucent, add in the garlic and ginger. Stir for 1 minute.
  3. Add the curry paste and water, and mix to combine. Once the water comes to a boil, add the coconut milk.
  4. Add the mushroom, bok choy and ramen noodles, simmer for 5 minutes or until the vegetables are cooked and the noodles are softened.
  5. Assemble the curry ramen with all toppings, the coconut tofu and coconut flakes.


The leftover keeps well in the fridge for up to 4 days and the broth will become more flavorful over time!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: thailand

Keywords: 30-minute meal, coconut, comfort food, curry, easy to make, healthy, nourishing, ramen, summer meal, tofu