Coconut Corn Ramen

Place a medium saucepan of salted water on to boil for the ramen noodles. Chop the ginger into a few large pieces (no need to peel). Chop the lemongrass in half. Drain the tofu and cut into 1” cubes; pat dry with a paper towel. Trim the zucchini and slice lengthwise into ¼ inch thick planks. Stack and cut into thin strips to make zucchini noodles or “zoodles”.

In separate medium saucepan, add the ginger, lemongrass, kaffir lime leaves, and 1¼ cups water. Bring broth to a boil, reduce heat to low, and simmer for 4 to 5 minutes. Add the coconut milk and tamari to the broth, and continue to simmer until step 5.

Once the water is boiling, add the ramen noodles and cook for just a minute, then reduce heat to medium. Gently separate the noodles with a fork and cook until al dente, an additional 3 to 5 minutes. Drain, and run under cool water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the cubed tofu and cook until browned on all sides, about 3 to 5 minutes. Add the corn and cook until charred in places, about 1 to 2 minutes. Add the agave, just 2 tsp of the smoked nori spice, and a pinch of salt. Toss until tofu and corn are well coated.

Remove the ginger, lemongrass, and kaffir lime leaves from the broth with a slotted spoon. Add the zucchini noodles to the coconut broth and simmer until tender, about 2 to 4 minutes. Add juice from the lime to the broth, off of the heat. Taste, and adjust seasoning with salt if necessary.

Divide brown rice noodles between large bowls. Top with coconut broth, zucchini noodles, tofu, and corn. Sprinkle with the remaining smoked nori spice. Enjoy!