Maple Curry Garlic Ramen Noodle Bowls

A day ahead, marinate the tofu and mushrooms. Press and slice the tofu and slice the mushrooms.

Make the marinade by combining the soy sauce, maple syrup, sesame oil, garlic, red curry paste, and ground ginger. Pour a little bit on the bottom of an 8×8-inch oven-safe baking dish. Layer the slices of tofu and mushrooms in the baking dish, preferably in one layer, but you may stack if needed. Pour the rest of the marinade over the top making sure all of the pieces are covered. Cover and place in the fridge 30 minutes or overnight, if possible.

Heat the oven to 425°F. Uncover the marinated tofu and mushrooms and set the pan in the oven. Bake for 20-25 minutes. Place the broccoli florets on a baking sheet and drizzle with the oil, sprinkle with salt and place in the oven to bake for about 15 minutes.

Meanwhile, cook the ramen noodles according to package directions. Drain and rinse. Set aside while the tofu and broccoli finish baking.

Crisp up the sliced clove of garlic in a small frying pan with a tiny amount of oil until golden brown. Set aside.

Once the tofu and mushrooms are done, gently move the tofu and mushrooms to a plate. Add the tahini and lime juice to the baking dish with the leftover marinade and stir to combine. Add the noodles to the baking dish and toss to coat with the sauce. Spoon noodles into 2-3 bowls. Top each bowl with broccoli, mushrooms, and tofu. If the noodles seem too dry, add a little bit more soy sauce. Garnish each bowl with crispy garlic, green onion, sesame seeds, microgreens, and watermelon radish, if using. Best enjoyed right away.