Cauliflower Coconut Ramen

Bring a large pot with 4 quarts of water and 2 tbsp salt to a boil. Chop the unpeeled ginger into a few large pieces. Drain half of the tofu, pat dry with paper towels, and cut into 1 inch cubes. Chop the cauliflower florets into bite-size pieces. Roughly chop the gai lan. Halve the lime and cut one half into wedges. Thinly slice the Thai chile.

Add the chopped ginger, lime leaves, coconut milk, tamari and 1¼ cup water to a small saucepan. Bring the coconut broth to a boil, reduce heat to low, cover, and simmer until you’re ready to serve.

Once the large pot of water is boiling, add the udon noodles and gently stir. Cook until al dente, about 4 to 5 minutes. Drain noodles and run under cold water to stop the cooking process.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cubed tofu and chopped cauliflower. Cook, tossing occasionally, until browned in spots, about 5 to 7 minutes. Add the smoked nori spice and a pinch of salt. Toss until tofu and cauliflower is well coated, and cook until aromatic, about 1 minute more. Transfer to a plate and cover to keep warm.

Return the unrinsed skillet to medium-high heat with 1 tsp vegetable oil. Once the oil is hot, add the chopped gai lan and a pinch of salt and pepper. Cook, tossing occasionally, until bright green, about 2 to 3 minutes.

Remove the ginger and lime leaves from the broth with a slotted spoon. Remove saucepan from heat and add juice from half the lime to the broth, taste, and add salt if necessary. Divide the udon noodles between bowls and top with the crispy tofu and cauliflower, and sautéed gai lan. Ladle the coconut lime broth into the bowls and top with as much sliced chile as you’d like. Serve with lime wedges. Enjoy!