Fragrant Tofu & Coconut Curried Noodles
with Asian Veggies & Lime
- Wheat
- Gluten
- Soy
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
- Crustaceans
Creamy coconut curry meets slurp-worthy udon noodles in this flavour-packed bowl of comfort! With golden tofu, a variety of veggies, and a crunchy sprinkling of crispy shallots, every bite is a perfect balance of rich, fresh, and fragrant. Get ready for a deliciously cosy curry adventure!
Ingredients
1 packet
Crispy Shallots
1 sachet
Vegetable Stock Powder
1
Capsicum
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 sachet
Curry Powder
1
Lime
1 packet
Udon Noodles
(Contains: Wheat, Gluten)
2
Garlic
1
Asian Greens
400 g
Firm tofu
(Contains: Soy May be present: Sesame, Eggs, Crustaceans)
1 packet
Coconut Milk
Nutrition
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. • Drain, rinse and set aside.
• Meanwhile, roughly chop Asian greens. Thinly slice capsicum. Finely chop garlic. Slice lime into wedges. • Cut plain tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add capsicum and cook, until tender, 4-5 minutes.
• To pan, add garlic, ginger & lemongrass paste and curry powder and cook until fragrant, 1 minute. • Stir in coconut milk, vegetable stock powder, the low sodium soy sauce and a splash of water. Simmer until slightly reduced, 2-3 minutes.
• To pan, add tofu, Asian greens and cooked udon noodles, gently stirring to combine, 1-2 minutes. • Remove pan from heat and add a good squeeze of lime juice. Season generously to taste.
• Divide tofu and coconut curried noodles between bowls. Top with crispy shallots and serve with any remaining lime wedges. Enjoy!
