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.
Slice tofu into cubes and drain on a dish cloth or paper towel.
With the flat edge of a chef's knife, smash the lemongrass to release the flavor and mince.
In a medium bowl, mix the lemongrass, sriracha, vinegar, lime juice, ginger, garlic and a pinch of salt until well combined. Add the tofu, coat well with the mixture and marinate for 30 minutes.
While the tofu is cooking, heat the water in a medium pot to boil the ramen but do not cook yet.
In a large skillet, heat 2 tbsp of the oil over medium high heat. Add the tofu and all of the marinade and sauté for about 5 minutes or until the edges are lightly browned.
Add the remaining oil, broccoli, carrots, coconut milk and soy sauce to the tofu mixture. Sauté for another 5 minutes or until the vegetables are heated and slightly tender. Add the scallions. Sample the sauce and adjust seasonings to taste.
Cook the ramen according to the package instructions.
Divide ramen evenly among the bowls and serve the tofu vegetable mixture and sauce over on top along with a sprinkle of sesame seeds and slices of avocado.