This curry is like a love child between ramen broth and a coconut curry. I wanted the curry ‘gravy’ to have that flavour bomb thing going on that you get with ramen but to be served over rice like a curry. And wait for it… I cooked tofu in a pan not the oven for once! Turns out I can let go of my safety net! 

I’ve been big on oven baked tofu since my first attempt, with the satay tofu. Even when I’ve cut into into strips and crumbed it I’ve still made it in the oven so this is a big departure. But the softness that cooking it in the pan then in the curry gives it is perfect in this. The tofu also soaks up all the flavour.


I used to dislike tofu so much that I would eat around it when I found some in a curry. But no more. Now I actually buy it and have it as the main ingredient. I barely know myself.


You can add any green vegetable that’s in season to this curry, I”m just a big fan of these two thus the choices I made. The curry sauce is deliciously creamy and comforting. So full of flavour thanks to the miso and ginger combination, I hope you’re as into this as I am.

Serves 4


2 tsp coconut oil

400g firm Tofu

250g green beans

1 head of broccoli, cut into florets with the stalk finely sliced

400ml coconut milk

1/2 cup water

Curry paste

1/4 cup miso paste (white, red or a mix of both)

1 Tbs freshly grated ginger

1 Tbs sambal olek (or any chilli and garlic paste)

1 tsp sesame oil

2 coriander roots (with 1 inch of stalks attached)

1/4 cup spring onion

1 Tablespoon coconut oil (or vegetable oil of choice)

1 Tablespoon rice wine vinegar

To serve

1/2 cup coriander leaves

1 lime, quartered

1 cup bean shoots

2-3 cups cooked brown rice


Press the tofu between absorbent paper towel for 15 minutes.

Make curry paste by processing all curry paste ingredients in a small blender until a smooth homogenous paste has formed.

Cut tofu into bite sized squares. Melt the 2 tsps coconut oil in a large, deep fry pan. Add tofu and fry for a couple of minutes until golden on all sides. Add 2 Tbs of the curry paste and fry for a few minutes to give it a deeper colour. Add the remaining paste, fry for a further minute then and the coconut milk and bring up to a simmer. Simmer for 5 minutes. Add the water along with the green beans and broccoli. Simmer covered for 5 minutes or until the greens are tender.

Serve over brown rice with coriander and bean shoots sprinkled on top.

HH. x

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  1. I LOVE that you use miso paste in this curry. I have been on a miso kick lately, but I wouldn’t have thought to add it to curry! I can’t wait to make this for dinner!

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