15-Min Japanese Tofu & Coconut Curry Broth
with Eggs Noodles & Asian Greens
For a weeknight plant-based dinner that's ready in a 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.
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
Asian Greens
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Coriander
1 sachet
Crispy Shallots
1 packet
Baby Spinach Leaves
1 packet
Egg Noodles
(Contains: Gluten, Wheat, Eggs;)
1 packet
Trimmed Green Beans
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
Coconut Milk
1 packet
Japanese Curry Paste
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 the 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 trimmed green beans, until tender, 3-4 minutes. • Add Asian greens and stir-fry until slightly wilted, 1 minute.
• Reduce heat to medium and stir in Japanese curry paste, coconut milk, soy sauce mix and the water and cook until combined, 1-2 minutes. Season to taste. • Stir through egg noodles and baby spinach leaves until wilted and combined. Season to taste. • Divide coconut egg noodles between bowls. Top with Japanese tofu. • Tear over coriander and sprinkle over crispy shallots. Enjoy!
