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Thai curry with tofu & noodles
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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.
Typical values per serving:
1 of your 5 a day: high in protein.
This recipe was first published in September 2018.