8 ounces dried ramen noodles (can sub fresh noodles)
3 tablespoonsvegetable oil, more as needed (divided)
1 (16ounce) package extra firm tofu, pressed and cubed (see note below)
1⁄4 cuphoisin sauce
2 1⁄2 cupsshiitake mushrooms, sliced
1 bunchbaby bok choy, coarsely chopped
2 garlic cloves, minced
1 teaspooncurry powder (or more to taste)
1⁄4 teaspoonsea salt (to taste)
4 cupsvegetable broth
1 (13 1/2 ounce) can coconut milk
Toppings To Taste
thin sliced green onion
sriracha asian garlic sauce
Heat a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain and rinse with cold water and return to the pot–off the heat.
Meanwhile, heat two tablespoons of the oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add the tofu and sear for about 3 minutes per side, until it turns golden and crispy. (Chloe says the key to crispy tofu it not to flip them over too soon–to let them get nicely brown before turning them over.) Add more oil as needed if the pan looks dry. Add the hoisin sauce, reduce the heat to low and turn the tofu to coat it evenly.
In a large saucepan, heat the remaining tablespoon of vegetable oil over medium high heat and when it shimmers, add the mushrooms and bok choy. Cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms are soft and the bok choy wilts. Add the garlic, curry powder, and salt and cook for another minute, until fragrant. Add the broth and bring to a boil, then reduce the heat to low and stir in the coconut milk. Add the cooked ramen noodles and stir until heated through.
Ladle the broth and noodles into bowls and top each serving with scallions, sesame seeds and tofu. If you like heat, add a drizzle of sriracha or chili-garlic sauce.
Pressed Tofu: To press your tofu, wrap it tightly in kitchen or paper towels and place a heavy object (books, cans from your pantry) on top. Let sit for about 20 minutes while excess water is released from the tofu. Unwrap and cut as directed.