Curry ramen with crispy baked tofu

Meat soups Japanese cuisine

Baking

There are nights where you need something cheap and amazing. When I require the (near) impossible, it’s time to make a little Curry Ramen with Crispy Baked Tofu. In about 30 minutes, you can create a restaurant worthy ramen with a humble block of tofu and the remnants of your veggie drawer. <br /> <br />The method for the crispy baked tofu came from an article on Food52 for Crispy Sesame Baked Tofu & Shiitake Mushrooms. I loved the tofu method so much, I use it for just about everything. It’s effortless, easy to clean up and the results are superb. Light, crispy tofu without all of the hassle of frying. If you’re short on time or supplies, skip the marinade. It definitely adds a worthy dimension, but there are nights you just can’t be expected to patiently marinade anything. <br /> <br />My favorite curry paste is Thai and True. It’s made right here in Portland, but like most things, you can Amazon it right up to your door. Curries can vary quite a lot, so try a few and find one that you’re really into.