Crispy Tofu Coconut Curry Ramen Bowl with Cabbage and Peanuts

This vibrant bowl brings together the best of Vietnamese pho and Thai curry in one comforting dish. Crispy, golden tofu pieces are tossed in a garlicky coating and served over tender ramen noodles swimming in a rich coconut curry broth. The broth gets its depth from pho stock concentrate and curry powder, with a touch of sweet Thai chili sauce for a gentle heat.

Crunchy shredded cabbage and carrot slaw adds freshness, while chopped peanuts and cilantro provide the perfect finishing crunch. A squeeze of lime brightens every bite. It’s a quick, satisfying meal that’s entirely plant-based and packed with flavor.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, drain the tofu and press out excess moisture with paper towels. Cut the tofu in half crosswise, then stand each piece upright and cut in half vertically. Lay flat and cut into ¾-inch cubes. Quarter the lime. Roughly chop the cilantro and peanuts.
2. Once the water is boiling, add the ramen noodles and cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water for at least 30 seconds. Set aside. Rinse out the pot.
3. In a medium bowl, combine the cornstarch and a generous pinch of salt. Add the tofu cubes and gently toss until evenly coated. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown on all sides, 5-7 minutes. Transfer to a paper-towel-lined plate and season with salt.
4. In the same pot used for noodles, combine the shredded cabbage and carrot mix, pho stock concentrate, curry powder, sweet Thai chili sauce, 1½ cups water and ¼ teaspoon sugar (for 2 servings; for 4 servings use 3 cups water and ½ teaspoon sugar). Cover and bring to a boil over high heat. Cook until the vegetables are tender, 2-4 minutes. Stir in the coconut milk, drained noodles and a squeeze of lime juice. Season with salt and pepper. Cook until the flavors meld and the coconut milk is fully incorporated, 1-2 minutes more. Add more water if you prefer a thinner broth; adjust salt to taste.
5. Divide the pho between bowls. Top with the crispy tofu, chopped cilantro, peanuts and as much Sriracha as desired. Serve with lime wedges on the side for extra brightness.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute rice noodles or soba noodles. Adjust cooking time according to package directions.

Is this recipe gluten-free?

The ramen noodles contain wheat, so for a gluten-free version, use gluten-free ramen or rice noodles. Also check that your curry powder and stock concentrate are gluten-free.

How do I store leftovers?

Store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days. Reheat the broth and add fresh noodles to avoid sogginess.