Vegetable and Tofu Curry Noodles
Vegetable and Tofu Curry Noodles is a quick Thai noodle dish: about 25 minutes from start to finish, for 4 servings. Rice noodles, firm tofu and coconut milk carry the flavour. The cooking is mostly simmering and frying. It is vegetarian and vegan. Each serving has about 400 calories and 18 g of protein.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
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Ingredients
For 4 servings
- 300 grice noodles
- 400 gfirm tofu
- 400 mlcoconut milk
- 2 tbspcurry powder
- 1red bell pepper
- 200 gbroccoli
- 2 tbspsoy sauce
- 2 tbspvegetable oil
- 1lime
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Press tofu to remove excess water, then cut into 2cm cubes. Heat vegetable oil in a large pan over medium-high heat and fry tofu for 5 minutes until golden on all sides. Remove and set aside.
- In the same pan, add curry powder and stir for 30 seconds. Pour in coconut milk and bring to a simmer.
- Add sliced red bell pepper and broccoli florets. Cook for 5 minutes until the vegetables are tender. Add soy sauce.
- Return the tofu to the pan, add the drained noodles, and toss everything together. Squeeze lime juice over the top and serve.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 52 g
Approximate values for one serving.
About this recipe
- Cuisine: Thai
- Dish type: Noodles
- Diet: vegetarian, vegan
- In cookbook: Budget-Friendly Meals
