Togarashi Tofu Curry Ramen Recipe

Recipe from Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones


For the ramen


For The Toppings


How to make Togarashi Ramen

  1. First, prepare your toppings: cut the lime into six slices and finely chop your spring onion, setting them aside for later.
  2. Cut the tomato into four thick slices. Heat 1 tablespoon of vegetable oil in a small frying pan and gently pan-fry the tomatoes until the edges are nicely charred. Set aside.
  3. Dice the tofu into large cubes and mix gently with the togarashi in a bowl, being careful not to break up the pieces. Either grill (broil) the tofu or heat 2 tablespoons of oil in a heavy-bottomed frying pan and lightly fry the tofu, turning on all sides, until it is crisp at the edges. Set aside.
  4. To make the broth, heat 1 tablespoon of oil in a large saucepan and gently cook the garlic, onion and celery until golden brown. Once browned, add the water, coconut milk and tomato purée, heat through and bring to the boil before taking off the heat. Break up the curry roux into small pieces and add to the pan with 2 teaspoons of the togarashi and the salt. Stir until the roux has melted and created a rich ramen broth.
  5. Fill another small pan with water for the noodles and bring to the boil. Add the ramen noodles to the water and boil for 3 minutes, stirring to separate them fully – the cooking time depends on the brand and how firm you like your noodles. We recommend al dente, referred to as barikat, for extra bite. The ramen will continue to cook and soften in the broth.  
  6. Drain the noodles and share them between your bowls before pouring over the broth. Lay the togarashi tofu, charred tomato, sliced lime and chopped spring onions in groups on top of the ramen. Lastly, garnish the ramen with a final sprinkling of togarashi and enjoy. ‘Itadakimasu!’ as they say in Japan in recognition and appreciation of a meal.
© Speciality Cooking Supplies Limited 2024


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