Coconut Curry Ramen with Jersey Tofu

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.

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.

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.

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.

Add the seasonal vegetables to the broth. Cook for about 5 minutes, or until they are tender-crisp.

While the vegetables are cooking, prepare the ramen noodles according to package directions. Drain well.

Stir in the lime juice and adjust the seasoning with salt and pepper to taste.

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.

Serve immediately and enjoy!