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Butter Chicken Tofu Ramen

Recipe

This warming Ramen recipe is perfect for the colder months.

Serves: 2 people   |   Prep Time: 15 minutes, plus 1 hour/overnight to marinade   |   Cooking time: 15 minutes

Japanese   |   Main   |   Dairy Free   |   Vegetarian

  

Ingredients

For the marinaded Tofu:

  • 100g Super Firm Tofu
  • 1 tsp Soy Sauce
  • ½ tsp Garlic Powder
  • ½ tsp Paprika
  • ½ tsp Five Spice

For the Ramen:

  • ¼ Red Onion
  • 3 Baby Corn
  • ½ Pak Choi
  • 4 Chestnut Mushrooms
  • 1 Sweet Pepper
  • 1 Garlic Clove, minced
  • Small piece of Ginger, grated
  • ½ tsp Garam Masala
  • 1 tin Coconut Milk
  • 200g Butter Chicken Curry Sauce
  • 1 Vegetable Stock Pot, dissolved in 200ml Water
  • ½ tsp Soy Sauce
  • ½ tsp Tomato Paste
  • ¼ tsp Chilli Flakes
  • 100g Folded Rice Noodles
  • 1 tsp Vegetable Oil
  • White Pepper, to season

To garnish:

  • 1 Spring Onion, sliced
  • 1 Lime, sliced into wedges
  • 1 Radish, sliced
  • 1 Red Chilli, sliced

  

Method

  1. Slice the tofu into strips and press it between a few sheets of kitchen roll to remove any moisture.
  2. Combine the ingredients for the tofu marinade in a medium-sized bowl and rub into the tofu using your fingers. Allow this to marinate for at least an hour, or overnight for more depth of flavour.
  3. Chop all the vegetables into pieces, take a wok and fry them off in a little oil and add in the garam masala, chilli, garlic, ginger, tomato paste, the stock, coconut milk, butter chicken sauce and noodles. Cook for 8-10 minutes, until the noodles are soft.
  4. Fry off the tofu in a hot pan with a little oil, until the edges are crispy, whilst the noodles are cooking.
  5. Serve with spring onion, chilli, radish and wedges of lime.