for 4 person

Soup

1 tbsp	peanut oil
2	garlic cloves, squeezed
20 g	ginger, finely grated
3 tbsp	Vegan red curry paste
8 dl	vegetable bouillon
5 dl	low-fat coconut milk
100 g	peanut butter
2 tbsp	soy sauce
1	carrot, cut into thin slices
1	pak choi, cut into thin slices

Tofu

260 g	tofu, plain, cut into approx. 1 cm cubes
¾ tbsp	Maizena cornflour
1 ½ tbsp	peanut oil
2 tbsp	soy sauce
1 tbsp	agave syrup

Ramen noodles

250 g	ramen noodles
	salted water, boiling

To serve

40 g	salted peanuts
½ bunch	coriander, leaves torn off

How it's done

Soup

Heat the oil in a pan. Sauté the garlic, ginger and curry paste. Add the stock, coconut milk, peanut butter and soy sauce, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Add the carrots and pak choi, simmer for approx. 5 mins.

Tofu

Place the tofu in a deep dish, mix with the cornflour. Heat the oil in a non-stick frying pan. Reduce the heat, fry the tofu for approx. 10 mins. until golden brown, turning occasionally. Combine the soy sauce and agave syrup, add, mix, remove the pan from the heat.

Ramen noodles

Cook the ramen noodles in boiling salted water for approx. 4 mins., drain.

To serve

Place the ramen noodles and tofu in bowls, pour the soup over the top, garnish with the peanuts and coriander.

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