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: Eggs, Gluten, Wheat;)
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!
