Quick Tofu Curry Vermicelli
with Coconut, Veggies & Coriander- Gluten
- Soy
- Peanuts
- Wheat
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Tofu skeptics, our latest plant-based recipe might just get you on the tofu train. Coating the tofu in cornflour takes it to the next level in the pan, and its peanutty marinade complements the mildly spiced sauce and zingy coriander beautifully. The silky noodles are there to help you slurp up all the creamy deliciousness, while the veggies add crunch, colour and a little sweetness.
Ingredients
1
carrot
1
capsicum
2 clove
garlic
1 packet
vermicelli noodles
1 sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
ginger paste
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
coriander
1 packet
Malaysian tofu
(Contains: Gluten, Soy, Peanuts, Wheat; May be present: Sesame.)
1 sachet
Sri Lankan spice blend
(Contains: Gluten, Wheat;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
⅓ cup
water
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice carrot into half-moons. Roughly chop capsicum. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over a high-heat. Cook carrot and capsicum, tossing, until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm.
• While veggies are cooking, place vermicelli noodles in a large bowl. Add enough boiling water to cover noodles. Cover and set aside until tender, 3-4 minutes. Drain. • Meanwhile, cut Malaysian tofu into bite-sized chunks. • In a medium bowl, combine tofu, cornflour and a good pinch of salt. • Return frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook tofu, turning occasionally, until golden, 2-4 minutes. Transfer to a plate lined with paper towel.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook ginger paste, garlic, Sri Lankan spice blend and Mumbai spice blend, stirring, until fragrant, 1-2 minutes. • Add coconut milk, vegetable stock powder, the soy sauce and the water. Stir to combine, then simmer until slightly reduced, 1-2 minutes. • Remove from heat. Add noodles, baby spinach leaves and the cooked veggies, tossing to combine.
• Divide coconut curry noodles between bowls. • Top with Malysian tofu. • Tear over coriander to serve.
