Quick Japanese Tofu & Coconut Curry Broth
with Egg Noodles & Asian Greens
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Peanuts
- Sesame
For a weeknight plant-based dinner that’s ready in the blink of an eye, you’ll want to add this recipe to your rotation. Here, bouncy egg noodles and tender greens are tossed through a coconutty Japanese curry sauce and topped with marinated tofu and a sprinkling of crispy shallots and coriander for extra freshness and crunch factor. *We’ve replaced the green beans in this recipe with broccoli florets due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Crispy Shallots
1 packet
Broccoli
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Japanese Curry Paste
1 packet
Coriander
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
Asian Greens
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
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, roughly chop Asian greens.
• Cut Japanese tofu into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over
medium-high heat.
• When oil is hot, cook tofu, turning occasionally, until golden, 3-4 minutes.
Transfer to a bowl.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook
broccoli florets, tossing, until tender, 5-6 minutes.
• Add Asian greens and stir-fry until slightly wilted, 1 minute.
• Reduce heat to medium, then stir in Japanese curry paste, coconut milk,
soy sauce mix and the water and cook until combined, 1-2 minutes.
• Stir through cooked egg noodles and baby spinach leaves until wilted and
combined. Season with salt and pepper to taste.
• Divide egg noodles and coconut curry broth between bowls. Top with
Japanese tofu.
• Tear over coriander and sprinkle over crispy shallots to serve. Enjoy!
