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Pilar Arthur-Snead: "I followed the recipe in a very basic way since I…" Read More
21Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. extra firm tofu
- 1 tsp. cornstarch
- oil
- soy sauce
- 2 Tbsp. hoisin sauce
- 2 Tbsp. oil
- 8 oz. shiitake mushrooms (2–3 cups sliced)
- 2 bok choy (chopped, 2–3 cups chopped)
- 3 cloves garlic (minced)
- 1 piece peeled fresh ginger (minced)
- 1 tsp. curry powder
- 6 cups vegetable broth
- 8 oz. ramen noodles (see notes)
- 14 oz. coconut milk
- 1 tsp. salt
- lime juice (squeeze of)
- sesame oil
- hoisin sauce
- chili paste
- green onions
- sesame seeds
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Reviews(13)
Pilar Arthur-Snead 3 years ago
I followed the recipe in a very basic way since I didn’t have several of the ingredients (vegetables, hoisin sauce) but it’s a great recipe to make your own!
Jasmin Higgs 3 years ago
Absolutely delicious! I added carrots for more vegetables, and didn’t coat the tofu.
Alexa Barth 3 years ago
Super duper delicious and easy to make. It takes a little while but definitely worth it.
Jes 3 years ago
Used curry paste instead of curry powder since I didn’t have any on hand. Added red peppers and broccolini, but needed more broth as a result. Good for a winter meal!
Anna Larsson 3 years ago
Delicious, easy and fast. I followed the recipe exactly. I’d add more veggies next time (something orange like carrot slices or julienned sweet potatoes?), ‘cause I like lots of veggies.
Melina 3 years ago
Amazing!!! Only modification I made was that I found there was no need for the corn starch on the tofu.
Sam 4 years ago
So good! I make it all the time now. I used ground ginger and probably less than the recipe says.
Louisa 4 years ago
Super good! really really good! I didn't use the measurements for tofu and ginger though. They seemed exaggerated to me :-)
Shelly T. 5 years ago
Wow! This is a winner! Love, love, LOVE that broth! So delicious! And the tofu was pretty decent in it (I’m not usually a big fan of tofu). I think the key to the tofu was really pressing all the water out of it so you can actually toss it with the cornstarch without it getting gummy. I also but it into small cubes so more surface area for tasty sauce to get in it. I followed recipe exactly except did not add the 1 t salt. I don’t think it needed it, but salt is very personal so taste first. This recipe is definitely a keeper!
Overly Asian 5 years ago
easy enough to make, and delicious to boot. i've only ever made a max of 3 dishes ever and i was able to cook this unsupervised. i didn't exactly measure everything out, however, and ended up with far too much ramen and too few veggies, but that was my own fault.the tofu was a bit of a struggle (workig with the corn starch was messy, and i wasn't sure when enough was enough), but it turned out well enough. as a whole, it tasted great