- 1 14-ounce package extra-firm tofu
- ¼ cup soy sauce
- ¼ cup coconut sugar
- 1 small lime, juiced
- ½ tablespoon fresh ginger, grated
- 2 tablespoons peanut oil
- 1 tablespoon panko
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds
- 2 packages dried or equivalent fresh ramen noodles
- 1 baby bok choy, cut lengthwise
- 1 generous handful broccoli, cut
- ½ cup frozen corn
- 2 teaspoons curry paste
- 4 tablespoons coconut cream
- Soy sauce, to taste
- Press the tofu with several layers of paper towel to remove as much water as possible. Cut the tofu into ½-inch slabs and press with paper towels again.
- To prepare the marinade, first, combine the soy sauce and coconut sugar in a small mixing bowl. Microwave in 15-second intervals, stirring in between until the coconut sugar dissolves. This should take less than a minute. Add the lime juice and fresh ginger. Whisk to combine.
- Transfer the tofu to a shallow baking dish and pour in the marinade. Move the pieces around so each is completely coated. Cover and place in the fridge for at least an hour.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Remove the tofu from the marinade and press with paper towels to remove excess marinade.
- In a medium bowl add 2 tablespoons of peanut oil. Add tofu to the bowl and toss gently to coat.
- Add panko, cornstarch and sesame seeds to tofu. Toss gently until coated and pour out onto your prepared baking sheet.
- Bake tofu for 30-40 minutes, turning halfway through.
- Bring water to a boil over medium heat. Cook your noodles according to package directions. Two minutes before ramen is done, add bok choy, broccoli, and corn to the water. Cook until vegetables are just done.
- Remove noodles and vegetables from heat. Add curry paste, coconut cream and soy sauce to taste. Add baked tofu just before serving.