Ingredients:

  • 1 tablespoon (15 ml) neutral oil, such as canola
  • 3 tablespoons (50 g) vegan red curry paste
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk, shaken well
  • 4 cups (960 ml) low-sodium vegetable broth
  • 2 tablespoons (30 ml) low-sodium soy sauce
  • 1 tablespoon (15 ml) maple syrup
  • 1 tablespoon (15 ml) fresh lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon (6 g) fresh ginger, grated
  • 1 stalk lemongrass, bruised
  • 1 block (14 oz / 400 g) extra-firm tofu, blotted dry and cut into 3/4-inch cubes
  • 1 tablespoon (8 g) cornstarch
  • 1 tablespoon (15 ml) neutral oil
  • 12 oz (340 g) fresh ramen noodles
  • 1 red bell pepper (5 oz / 150 g), thinly sliced
  • 1 cup (90 g) snap peas, halved on the diagonal
  • 2 cups (60 g) baby spinach
  • 2 green onions (about 20 g), sliced, whites and greens separated
  • 1/4 cup (5 g) Thai basil leaves
  • 1 lime, cut into wedges

Instructions:

  1. Press the tofu cubes between paper towels for about 1 minute to remove surface water. Toss with the cornstarch until lightly coated.
  2. Mince the garlic, grate the ginger, and bruise the lemongrass. Slice the bell pepper and snap peas. Slice the green onions, keeping the whites and greens separate.
  3. Heat 1 tablespoon oil in the large pot over medium heat. Add the curry paste, garlic, ginger, and lemongrass. Stir for about 1 minute, until the paste darkens to brick red with oil pooling at the edges and it smells toasty.
  4. Pour in the coconut milk and stir it into the paste. Simmer for 3 minutes, until it thickens slightly and the surface looks glossy.
  5. Add the vegetable broth, soy sauce, maple syrup, and lime juice. Bring to a gentle simmer and cook for 8 minutes. Remove the lemongrass.
  6. While the broth simmers, heat 1 tablespoon oil in the skillet over medium-high heat. Add the tofu in a single layer and cook for 5 to 6 minutes, turning occasionally, until the cubes are golden to mahogany-colored on most sides. Cook in batches if the tofu does not fit in one layer.
  7. Stir the bell pepper and snap peas into the simmering broth for the last 2 minutes. They should stay crisp-tender.
  8. Bring the second pot of salted water to a boil. Cook the noodles for 1 to 2 minutes, until just tender with a slight chew. Drain well and divide among six bowls immediately.
  9. Ladle broth and vegetables over the noodles. Top with crisp tofu, spinach (it wilts in the hot broth), green onion whites and greens, and Thai basil.
  10. Serve with lime wedges. Squeeze over each bowl just before eating.