Crispy Tofu & Curried Egg Noodles
with Veggies & Crispy Shallots
- Eggs
- Gluten
- Wheat
- Soy
- Gluten
- Milk
- Peanuts
- Sesame
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- May contain traces of allergens
It's easy to make a curried noodle dish when you have a can of coconut milk, plus our katsu 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.
Ingredients
1 packet
egg noodles
(Contains: Eggs, Gluten, Wheat)
1
carrot
1
zucchini
1 packet
ginger paste
1 packet
katsu paste
1 tin
coconut milk
1 bag
Asian greens
1 packet
sweet chilli sauce
1 packet
crispy shallots
1 packet
Japanese tofu
(Contains: Gluten, Soy, Wheat May be present: Peanuts, Sesame)
Not included in your delivery
olive oil
1 sachet
cornflour
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
¼ tsp
salt
½ tbs
soy sauce
(Contains: Gluten, Soy)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. Cook egg noodles in the boiling water over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Meanwhile, cut Japanese tofu into bite-sized chunks. In a medium bowl, combine tofu, cornflour, the salt and a pinch of pepper. • Drain and rinse the cooked noodles.
• 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. • While the tofu is cooking, thinly slice carrot and zucchini into half-moons. Roughly chop Asian greens.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and Asian greens and cook, stirring, until fragrant and wilted, 1-2 minutes. • Stir in katsu paste, coconut milk and the soy sauce. Cook until combined and heated through, 2-3 minutes. • Add cooked noodles, stirring, until mixed through. Remove pan from heat.
• Divide curried egg noodles and crispy tofu between bowls. • Drizzle with sweet chilli sauce. Sprinkle with crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The katsu and coconut milk curry sauce was a highlight for many, though some found the overall flavour mild or one-dimensional. A few felt the sweet chilli sauce clashed with the curry and preferred to leave it out.
- Ease of prep: Most found this dish quick and straightforward to put together, with the cornflour-coated tofu being a standout for first-timers.
- Suggestions: Several reviewers preferred thicker noodles such as Hokkien for this style of dish, and some recommended cooking the carrot a little longer than the zucchini to avoid toughness. A few added extra spices like cumin to boost the curry flavour, and one reviewer found cooking the sauce a little longer helped reduce runniness.
- Leftovers: The dish reheated well the next day, though some noted the sauce dried out quickly, so adding a splash of liquid when reheating is worth considering.
- Portions: Portion sizes were generous, with several reviewers noting they had enough for an extra meal beyond the intended servings.
