Curry Ramen with Crispy Tofu

Preheat oven to 400°F (200°C). Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Spread the tofu on a baking sheet, drizzle with vegetable oil, and bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

While the tofu is baking, prepare the broth. In a large pot, sauté the chopped onion, minced garlic, and grated ginger over medium heat until softened, about 5 minutes.

Add the vegetable broth to the pot and bring to a simmer. Reduce heat to low, add the Japanese curry roux, and stir until completely dissolved. Add 1 tablespoon of soy sauce and 1 tablespoon of mirin. Simmer for 10 minutes, stirring occasionally.

While the broth simmers, cook the soft-boiled eggs. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully.

Cook the ramen noodles according to package directions. Drain well.

Divide the cooked ramen noodles into bowls. Ladle the curry broth over the noodles. Top with crispy tofu, a soft-boiled egg (halved), and sliced scallions. Drizzle with sesame oil (optional) and garnish with nori strips (optional).

Serve immediately.