Bangkok Coconut Curry Tofu Bowls
Our house made creamy coconut curry sauce takes centre stage in this delicious meal, served with a rainbow of veggies, tofu, tossed with tender rice noodles.
IN THE KIT
6 ozrice noodles
2 ozginger/onion/garlic mixture
8 ozvegetable stock
8 ozZest coconut curry sauce
2 ozred cabbage
3 ozsnow peas
2 ozgreen onion
Salt & pepper
Kitchen Items Needed
2x large skillet
Chopping board & knife
Plate for tofu
Bring a pot filled with water to a boil;
Cut tofu in small bite size pieces & season with salt & pepper;
Finely chop cilantro;
Slice lime into wedges;
Slice cabbage into thin pieces for garnish;
Trim ends off snow peas;
Thinly slice green onions.
Add noodles to boiling water, cook for 3 minutes. Drain & rinse with cold water. Set aside.
Heat a drizzle of oil in a large saucepan. Add onion/garlic/ginger mix, stir fry for 2-3 minutes. Add curry sauce & veggie stock, let simmer for 10 minutes – it should thicken slightly stirring throughout.
In another large skillet, heat a drizzle of oil over high heat. Add tofu & cook for 5-8 minutes until golden. Remove from skillet & set on plate. Drizzle a little oil, add carrots & snow peas, stir fry for about 5 minutes. Add noodles, tofu & toss around in the pan.
Add sauce, toss to coat noodles evenly.
Divide noodles, tofu & veggies into two bowls. Scoop up any extra sauce, pour over. Top with cabbage, sprinkle with cilantro, green onion & serve with lime wedge, making sure to squeeze over the food before eating.