Description
Maple Curry Garlic Ramen Noodle Bowls are best for nights when you’re craving a really delicious noodle bowl, but also looking for a comforting, healthy dinner. Tofu and baby bella mushrooms get marinated in a sweet and tangy maple curry garlic sauce with soy sauce and ginger, baked and then served over creamy curry tahini ramen noodles with roasted broccoli and crispy garlic. It’s the perfect, simple and quick vegan, gluten-free dinner with plenty of color and even more flavor.
Ingredients
Units
Scale
- 1 block firm tofu, pressed and sliced (use pumpkin seed tofu for soy-free)
- 5 medium-large baby portabella mushrooms, washed and sliced
- 1/2 cup gluten-free soy sauce (soy-free soy sauce if needed- what I used!)
- 1/4 cup maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- 1 tablespoon red curry paste
- 1/2 teaspoon ground ginger
- 9 ounces broccoli florets
- 1-2 tablespoons oil (avocado/olive)
- 1/4-1/2 teaspoon salt
- 1 package of ramen noodles, cooked (enough for 2-3 servings)
- 2 tablespoons tahini
- 1 teaspoon lime juice
Garnishes
- crispy garlic (1 clove of garlic + spray oil)
- green onion
- sesame seeds
- microgreens
- watermelon radish (optional)
Instructions
- A day ahead of time marinate the tofu and mushrooms. Press and slice the tofu and slice the mushrooms. Combine the soy sauce (use tamari or make sure it's gluten-free!), maple syrup, sesame oil, garlic, red curry paste, and ground ginger together. Pour a little bit on the bottom of an oven safe baking dish, not too large, an 8×8 should work fine. Next, layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over top making sure all of the pieces are covered. Cover and place in the fridge 30 minutes-overnight (preferred).
- Heat the oven to 425 degrees F. Uncover the marinated tofu and mushrooms and bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the olive oil, sprinkle with salt and also place in the oven to bake for about 15 minutes.
- Meanwhile, cook the ramen noodles according to package directions, making enough to serve 2-3 people. Drain and rinse and set aside while the tofu finishes baking.
- Crisp up the sliced clove of garlic in a small frying pan with a spritz of oil until golden brown. Set aside.
- Once the tofu and mushrooms are done, gently move the tofu and mushrooms to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce, then add in the mushrooms. You could either add the broccoli to the baking dish or top on each bowl, same with the mushrooms and tofu. I like to serve the noodles in bowls, then add the broccoli, mushrooms, and tofu on top. If the noodles seem too dry (they shouldn't be, but could depend on the noodles you use) add a little bit more soy sauce.
- Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish (optional). Best enjoyed right away.
Notes
*there is soy-free tofu and soy sauce out there! Search for Pumfu makes tofu out of pumpkin seeds and Ocean's Halo brand makes a soy-free soy sauce that I love!
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Lunch & Dinner
- Cuisine: American
