This Vegan Curry Ramen recipe combines all the best flavors and textures: toasty panko fried tofu, creamy coconut-based curry and chewy ramen noodles. It makes a nutrient-packed, satisfying meal yet only takes 30 minutes to make.
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Thai Vegan Curry Ramen has a flavorful broth made out of Thai red curry paste and creamy coconut milk. The addition of the Panko Crusted Fried Tofu elevates this curry ramen dish and adds the extra crispy texture.
The recipe brings out a savory, spicy that is perfectly balanced with the tofu and vegetables.
Ingredients and substitutions
The Curry Ramen can be made in one pot with only 6 main ingredients:
- Thai red curry paste: for this recipe I made a homemade Thai red curry paste, but I recommend this Maesri brand (vegan) on Amazon.
- Coconut milk: use full-fat canned coconut milk for the best flavor. If you don't like coconut milk, you can use soy (or other plant-based) cooking cream.
- Water: to thin out the broth.
- Vegetables: for this recipe, I use Bokchoy and mushrooms and cook them in the flavorful broth. You can also use other vegetables, for example: broccoli, carrot, zucchini or eggplant.
- Ramen noodles: use any brands that you like. I use an instant package of ramen noodles and cook them in the broth for the last 5 minutes.
- Optional toppings: for the fresh and authentic Thai flavors, the recipe uses Thai basil, Thai red chilis and limes for garnish.
For the Panko Fried Tofu: the tofu is pat dried, cut into cubes then coated in the two mixtures:
- Firstly, the mixture of flour, corn starch & salt helps the tofu cubes become more crunchy, crispy when frying
- Secondly, the panko bread crumbs help add the crispy, golden exterior of the tofu
What you'll love this Vegan Curry Ramen with Fried Tofu recipe?
- It's easy to make and uses accessible ingredients like coconut milk, ramen noodles, Thai curry paste, tofu and other vegetables.
- Moreover, It's quick to prepare, you can make the dish in 30 minutes.
- It's versatile, you can shallow fry the tofu in oil or bake it in the oven for 20 minutes or until golden and crispy.
- It's also perfect for meal prep, as the flavors of the curry get better over time and you can easily reheat the panko breaded tofu for the next days! The leftover keeps well in the fridge for up to 4 days.
- The dish is full of flavors that will keep you coming back for me: toasty panko crust, rich and nourishing curry along with satisfying ramen and toppings!
Make the Panko Fried Tofu:
Lightly pat dry the firm or soft tofu, then cut into cubes. Prepare two bowls:
- One with flour, corn starch, salt and water. Mix well.
- One has panko bread crumbs
Prepare 2 bowls for coating the tofu
Coat the tofu in each bowl then set aside to a plate
Heat up a generous amount of oil in a saucepan or frying pan. When the oil is hot, add in the breaded tofu. Fry on each side for 3-5 minutes until golden and crispy.
Remove the tofu from the pan and set aside to a plate.
Make the broth:
Add in the water and coconut and bring to a boil.
Add coconut milk and mix well
Add the ramen noodles
Followed by the bok choy
And the mushrooms
Mix well and simmer for 5 minutes
Remove from heat and assemble the Vegan Curry Ramen with the Panko Fried Tofu and the toppings.
Garnish the Vegan Ramen Curry with a squeeze of lime, some chili slices and Thai basil. Enjoy the bowl when it's still warm.
Some suggestions to substitute the recommended ingredients of this recipe:
- Vegetables: you can use a variety of other vegetables like zucchini, other types of mushrooms, cabbages, carrots or bell peppers.
- Ramen noodles: you can use udon noodles, rice noodles or other instant noodles of choice. Check the noodle cooking time before adding it in the broth.
- Garnishes: feel free to use other garnishes like Jalapeño peppers, bean sprouts, cilantro or other herbs that you have on hand. The possibilities are endless.
The broth of the recipe lasts for up to 3 days in the fridge, but the leftover vegetables and noodles will be soggy if you store in the broth for too long.
The panko fried tofu will last for 3 days, but I recommend storing the tofu separately from the broth. Then combine when reheated.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!Print
If you enjoyed this recipe, also check out some of my other Thai recipes:
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