Lemongrass Black Rice Ramen Bowls

I'm a little obsessed with the blend of flavors in this black rice ramen bowl! We’re always on the lookout for plant-based meals that are both satisfying and tasty, and this combo hits the spot. 

Nutrition-wise, I actually prefer it with buckwheat ramen which is a little higher in both fiber and protein than black rice ramen. But the black rice ramen is a striking color and lends a delicious nutty flavor to the dish. Either type of ramen noodle is gluten-free - buckwheat sounds like it would contain gluten but rest assured, it's actually a seed rather than a grain so safe for those with celiac disease.

If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help my recipes reach more people. Thank you.

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Lemongrass Black Rice Ramen Bowls

Lemongrass Black Rice Ramen Bowls

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Yield: 4

Author: Malina Malkani

Prep time: 10 MinCook time: 10 MinInactive time: 30 MinTotal time: 50 Min

I'm a little obsessed with the blend of flavors in this black rice ramen bowl! Always on the lookout for plant-based meals that are both satisfying and tasty - this combo hits the spot. Nutrition-wise, I actually prefer it with buckwheat ramen which is a little higher in both fiber and protein than black rice ramen. But the black rice ramen is a striking color and lends a delicious nutty flavor to the dish. Either ramen noodle is gluten-free - buckwheat sounds like it would contain gluten but rest assured, it's actually a seed rather than a grain so safe for those with celiac disease. This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help my recipes reach more people. Thank you.

Ingredients

• 14 ounces extra firm tofu, drained
• 4 stalks lemongrass, trimmed, outer stalks removed
• 2 teaspoons sriracha (or more, depending on how much heat you like)
• 2 tablespoons lime juice, freshly squeezed
• 4 teaspoons rice wine vinegar
• 4 tablespoons grated fresh ginger, peeled
• 2 cloves garlic, minced
• ¼ teaspoon of Kosher salt
• 3 tablespoons toasted sesame oil, divided
• 1 large head broccoli, stems trimmed, cut into florets
• 1 cup shredded carrots
• 1 (14-ounce) can coconut milk
• 4 tablespoons soy sauce
• ½ cup sliced scallions, green parts only
• 10 ounces black rice ramen*
• Toasted sesame seeds (garnish, to taste)
• 1 avocado, peeled, pitted and sliced (garnish)

Instructions

1. Slice tofu into cubes, lay between 2 clean dish towels, cover with a cutting board, and press a heavy book or pan for about 10 minutes to remove excess moisture.
2. With the flat edge of a chef's knife, smash the lemongrass to release the flavor, then mince.
3. In a medium bowl, mix the lemongrass, sriracha, vinegar, lime juice, ginger, garlic, and salt until well combined. Add the tofu, coat well with the mixture, and marinate for 30 minutes.
4. While the tofu is cooking, heat the water in a medium pot to boil the ramen, but do not cook yet.
5. In a large skillet, heat 2 tbsp of the oil over medium-high heat. Add the tofu and all of the marinade, and sauté until the edges are lightly browned, about 5 minutes.
6. Add the remaining oil, broccoli, carrots, coconut milk, and soy sauce to the tofu mixture. Sauté until the vegetables are heated and slightly tender, about 5 minutes. Add the scallions. Sample the sauce and adjust the seasonings to taste.
7. Cook and drain the ramen according to the package instructions.
8. Divide ramen evenly among the bowls and serve the tofu vegetable mixture and sauce on top, along with a sprinkle of sesame seeds and slices of avocado.
9. Store leftovers in airtight containers in the refrigerator for up to 5 days.

Nutrition Facts

Calories

832

Fat

47 g

Sat. Fat

25 g

Carbs

88 g

Fiber

14 g

Net carbs

74 g

Sugar

10 g

Protein

24 g

Sodium

1247 mg

Cholesterol

0 mg

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https://www.malinamalkani.com/recipes/lemongrass-black-rice-ramen-bowls

Plant-based protein ramen bowls, Lemongrass black rice ramen bowls, tofu ramen bowls

Lunch, Dinner, Vegetarian, Vegan, Gluten Free

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