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:
In a pan, add oil then when the oil is heated enough, add in the Thai red curry paste. Fry the curry paste for 1-2 minutes.
Add in the water and coconut and bring to a boil.
Add coconut milk and mix well
Add in the ramen noodles, bok choy and mushrooms. Simmer the ingredients for 5 minutes or until they are fully cooked. Add 1-2 tablespoons soy sauce to taste.
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.
To make this recipe gluten-free, you can use rice flour instead of all-purpose flour and omit soy sauce for gluten-free soy sauce or tamari. Use rice noodles in place of ramen noodles.
If you are allergic to soy, this Chickpea Tofu recipe or Red Lentil Tofu recipe is the perfect substitution for the traditional tofu of this recipe.
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
Vegan Curry Ramen with Fried Tofu
- Total Time: 30 minutes
- Yield: 4 people 1x
- Diet: Vegan
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.
- 400 g tofu
- ½ cup all-purpose flour (or rice flour for gluten-free option)
- 2 tbsp corn starch
- a pinch of salt
- ¼ cup water
- ½ cup panko bread crumbs
- oil for frying
- 1 tbsp oil
- 3 tablespoons Thai red curry paste
- 800 ml water
- 400 ml coconut milk
- 1-2 tablespoon soy sauce (to taste)
- 2 heads bok choy
- 150 g mushroom
- 4 servings ramen noodles
- Thai basil
- Thai red chili
- Freshly squeezed lime juice
Make the Panko Fried Tofu
- Pat dry the tofu, then slice it into bite-sized pieces.
- Prepare 1 bowl with flour, corn starch, salt and water mixture, 1 bowl with panko bread crumbs. Coat the tofu pieces in each bowl in the respective order. Make sure all sides of the tofu are evenly coated.
- Heat a generous amount of oil in a saucepan or frying pan. When the oil is heated up (put a chopstick in the oil to see if the oil bubbles), add the breaded tofu pieces and leave space between each pieces. Fry the coated tofu in oil until all sides are golden and toasty. Set the tofu aside to a plate.
Make the Curry Ramen
- Cut the bok choy into quarter, and slice the mushroom into chunks.
- On a pot on medium-high heat, add oil.
- When the oil is heated, add the curry paste. Fry the curry paste for 2-3 minutes. Then add water and coconut milk. Bring to a boil.
- Add the mushroom, bok choy and ramen noodles, simmer for 5 minutes or until the vegetables are cooked and the noodles are softened.
- Add soy sauce or salt to taste.
- Assemble the curry ramen with the cooked noodles, vegetables, panko fried tofu and the optional toppings.
The leftover broth lasts in the fridge for up to 3 days and will become more flavorful over time! The fried tofu will also last for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: frying, stovetop
- Cuisine: thailand
Keywords: 30-minute meal, coconut, comfort food, curry, easy to make, healthy, nourishing, ramen, fried tofu
If you enjoyed this recipe, also check out some of my other Thai recipes:
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