Tofu Red Curry with Noodles
PREP 10 MIN•COOK 15 MIN
Number of servings
1 tbs red curry paste (or shrimp-free)
1 cup (250ml) vegetable stock
1⁄4 cup (65ml) coconut milk (tinned)
200g cauliflower cut into florets
300g firm tofu cubed
60g green beans trimmed & halved
salt & pepper, to taste
80g rice vermicelli, dried
4 sprigs of fresh coriander roughly chopped
1 long red chilli sliced, seeds optional
1 lime halved
Heat a medium non-stick saucepan over medium heat. Add curry paste and cook for 1-2 minutes until fragrant.
Add stock, coconut milk, cauliflower and tofu and gently stir to combine. Cover with lid and cook for 7-8 minutes, then add the green beans and cook for another 4 minutes until vegetables are just tender. Adjust seasoning to taste.
Meanwhile, cook rice vermicelli according to packet instructions and drain.
Divide noodles and curry between bowls and top with coriander, chilli and a squeeze of lime to serve.
1833 kJ / 438 cals
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