Japanese Tofu & Coconut Curry Noodles
with Easy-Prep Veggies & Sweet Chilli Drizzle
It’s easy to make a curried noodle dish when you have a can of coconut milk, plus our Japanese curry and ginger pastes handy. Top the saucy noodles with tofu that’s crisp on the outside and tender on the inside, thanks to a quick cornflour coating.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Broccoli
1
Carrot
1 packet
Coconut Milk
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Ginger Paste
1 packet
Japanese Curry Paste
1 packet
Sweet Chilli Sauce
1
Japanese Tofu
(Contains: Gluten, Wheat, Soy; May be present: Peanuts, Sesame.)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside.
• Meanwhile, cut Japanese tofu into 2cm chunks.
• Thinly slice carrot into half-moons.
• In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, shake excess flour off tofu and cook, tossing, until browned,
3-4 minutes.
• Transfer tofu to a paper towel-lined plate. Cover to keep warm.
• Wipe out frying pan, then return pan to high heat with a drizzle of olive oil. Cook carrot and broccoli florets, tossing, until tender, 5-6 minutes.
• Add ginger paste and cook until fragrant, 1 minute.
• Stir in Japanese curry paste, coconut milk and the soy sauce until combined and heated through, 2-3 minutes.
• Add cooked noodles, then cook, stirring, until coated, 1 minute.
• Divide coconut curry noodles between bowls. Top with Japanese tofu.
• Drizzle with sweet chilli sauce to serve. Enjoy!
