zoom Thai curry with tofu & noodles

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    Thai curry with tofu & noodles

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    Thai curry with tofu & noodles

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 18 minutes
    • Total time: 28 minutes

    Serves: 4


    40g essential Large Peanuts
    50g fresh coriander
    1 Cooks’ Ingredients Green Thai Chilli, quartered
    1 tbsp Bart Infusions Ginger Paste
    280g pack Tofoo Co Naked Tofu
    300ml essential Reduced Fat Coconut Milk
    2 tsp vegan vegetable bouillon powder
    1 tsp ground turmeric
    300g frozen shredded leaf medley
    100g dried rice noodles 


    1. Roughly chop half the peanuts. Put the remainder in a food processor with the coriander, chilli and ginger. Blend to a dry paste and transfer to a bowl. Cut the tofu into small cubes and add to the bowl, then mix well.

    2. Heat the coconut milk, bouillon powder, turmeric and 600ml water in a large saucepan until just simmering. Add the tofu mixture and leaf medley and cook gently for 10 minutes. Add the noodles and stir until softened. Cook for a further 5 minutes until the noodles are cooked. Season then serve in shallow bowls, sprinkled with the reserved chopped peanuts.

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