Name: Coconut Curry Noodles with Crispy Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 14 oz firm tofu (pressed and cubed); 2 tbsp cornstarch; 3 tbsp vegetable oil; 1 tbsp vegetable oil; 2 tbsp red curry paste; 1 can coconut milk (13.5 oz); 2 cups vegetable stock; 1 tbsp soy sauce; 1 tsp brown sugar; 8 oz rice noodles (dried); 2 cups bok choy (chopped); 0.25 cup fresh cilantro; 1 lime (cut into wedges); 2 spring onions (sliced)

Ingredients

Serves 4

Tofu

14 ozfirm tofu(pressed and cubed)

2 tbspcornstarch

3 tbspvegetable oil

Curry Broth

1 tbspvegetable oil

2 tbspred curry paste

1 cancoconut milk(13.5 oz)

2 cupsvegetable stock

1 tbsp~soy sauce

1 tspbrown sugar

Noodles and Toppings

8 ozrice noodles(dried)

2 cupsbok choy(chopped)

0.25 cupfresh cilantro

1lime(cut into wedges)

2spring onions(sliced)

Add all to list (4 servings)

Nutrition

Nutrition per serving

Estimated

Calories	332kcal
Protein	17g
Carbohydrates	33g
of which sugars	6g
Fat	21g
Fibre	12g

Some ingredients couldn't be matched (coconut milk) — actual values may be higher.

Method

Toss tofu cubes with cornstarch until coated. Heat 3 tbsp oil in a large skillet over medium-high heat. Fry tofu until golden on all sides, about 8 minutes. Remove and set aside.
Cook rice noodles according to package directions. Drain and set aside.
In the same skillet, heat 1 tbsp oil over medium heat. Add curry paste and cook, stirring, for 1 minute until fragrant.
Pour in coconut milk and stock. Add soy sauce and brown sugar. Bring to a simmer.
Add bok choy and cook until just wilted, 2 minutes.
Add cooked noodles and tofu to the broth. Toss to combine and heat through.
Divide among bowls. Top with cilantro and spring onions. Serve with lime wedges.

Ingredients

Nutrition

Nutrition per serving

Method

Ratings & Reviews

Comments

Coconut Curry Noodles with Crispy Tofu