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Thai Mango Tofu Ramen


  • Ingredients:
    • 2 quarts low-sodium vegetable broth (see note)
    • 2 large carrots, peeled and cut into matchsticks
    • 1 bunch green onion, chopped
    • 1 8-ounce package rice noodles or ramen noodles
    • 1 head escarole, chopped
    • 2 tablespoons fresh lime juice
    • 3 large radishes, sliced
    • 8 ounces bean sprouts
    • 1 cup fresh cilantro for serving
  • Thai Mango Tofu:
  • Notes:
    • If you aren’t vegetarian, you can use any bone broth, chicken broth, or beef broth


  1. Prepare the curried tofu crumbles:
  2. Heat the Thai Mango simmer sauce over medium-high in a large skillet until it comes to a gentle boil. Add the tofu, curry powder and sea salt and cook, stirring occasionally, until the tofu has a good sear on it, about 6 to 8 minutes. Transfer to a plate and set aside until ready to use.
  3. Prepare the Ramen:
  4. Heat the broth, carrots, and green onion in a large pot to a full boil. Reduce the heat and add the rice noodles. Cook according to package instructions, about 4 to 6 minutes. Add the escarole and lime juice and stir.
  5. Remove soup from heat and transfer to large bowls for serving. Serve with desired amount of tofu, sliced radishes, bean sprouts, and cilantro.
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Thai Mango Simmer Sauce
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