Coconut Curry Ramen with Jersey Tofu

A comforting and flavourful ramen dish featuring creamy coconut curry broth, crispy Jersey tofu, and seasonal vegetables, all highlighted with local Jersey ingredients.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.85/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Jersey•Indian•Asian•Thai•Japanese

Mood:

Comfort Food•Healthy

Ingredients

Servings

400gFirm Tofu(Pressed well to remove excess water)

£2.50

200gJersey Royal Potatoes(Thinly sliced)

£1.00

300gSeasonal Vegetables(Broccoli florets, sliced bell peppers (local if in season), shredded carrots, sliced zucchini – adjust based on availability)

£1.50

400gRamen Noodles(Fresh or dried)

£1.20

400mlCoconut Milk(Full-fat for best flavour)

£1.75

750mlVegetable Broth(Low sodium)

£1.00

2tbspRed Curry Paste(Adjust to taste)

£0.30

2tbspJersey Butter(For frying tofu)

£0.40

2tbspSoy Sauce(Low sodium)

£0.15

1tbspLime Juice(Freshly squeezed)

£0.20

2tspGinger(Grated fresh)

£0.10

2clovesGarlic(Minced)

£0.10

1tspBrown Sugar(Optional, to balance the flavours)

£0.05

2tbspCornstarch(For coating tofu)

£0.05

To tasteSalt

£0.01

To tasteBlack Pepper

£0.02

1tspToasted Sesame Oil(For finishing (optional))

£0.15

To garnishFresh Coriander(Chopped)

£0.50

To garnishSpring Onions(Sliced thinly)

£0.30

To garnishRed Chili Flakes(Optional, for added heat)

£0.10

Total Cost

£11.38

£2.85 per serving

Instructions

1.
Preheat oven to 200°C (400°F). Press the tofu firmly between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes. Toss with cornstarch, salt, and pepper.
2.
Heat Jersey butter in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy on all sides. About 8-10 minutes. You can also bake the tofu for 20-25 minutes, flipping halfway through, for a lower-fat option. Set aside.
3.
In a large pot, heat a little Jersey butter or oil over medium heat. Add the garlic and ginger and cook for about 1 minute, until fragrant. Add the red curry paste and cook for another minute, stirring constantly to prevent burning.
4.
Pour in the vegetable broth and coconut milk. Add sliced Jersey Royal potatoes, soy sauce, and brown sugar (if using). Bring to a simmer and cook for about 10 minutes, or until the potatoes are tender.
5.
Add the seasonal vegetables to the broth. Cook for about 5 minutes, or until they are tender-crisp.
6.
While the vegetables are cooking, prepare the ramen noodles according to package directions. Drain well.
7.
Stir in the lime juice and adjust the seasoning with salt and pepper to taste.
8.
Divide the ramen noodles among bowls. Ladle the coconut curry broth and vegetables over the noodles. Top with the crispy Jersey tofu, fresh coriander, spring onions, and red chili flakes (if using). Drizzle with a little toasted sesame oil, if desired.
9.
Serve immediately and enjoy!

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (550g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a spicier broth, add more red curry paste or a pinch of red chili flakes.

If you prefer a thinner broth, add more vegetable broth or water.

Adjust the vegetables based on what's fresh and in season. Other good options include sugar snap peas, asparagus (in spring), and butternut squash (in autumn).

To make it vegan, ensure the red curry paste is vegan-friendly (some contain fish sauce).

The crispy tofu can be prepared ahead of time and reheated just before serving.

Cooking Equipment

Oven

Stove

Large Pot

Large Skillet or Wok

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a spicier broth, add more red curry paste or a pinch of red chili flakes.

If you prefer a thinner broth, add more vegetable broth or water.

Adjust the vegetables based on what's fresh and in season. Other good options include sugar snap peas, asparagus (in spring), and butternut squash (in autumn).

To make it vegan, ensure the red curry paste is vegan-friendly (some contain fish sauce).

The crispy tofu can be prepared ahead of time and reheated just before serving.

Coconut Curry Ramen with Jersey Tofu

Ingredients

Instructions