Thai-Inspired Red Curry Rice Noodles with Broccoli and Tofu
Ingredients
- 1/2 package rice noodles
- 2 cups broccoli florets, cut small
- 3/4 package tofu, drained and pressed
- 1 small onion, finely chopped
- 2 cups sliced mushrooms
- 2 tsp oil
- 1 tsp kosher salt
- 1 tbsp ginger paste or substitute
- 1.5 tsp garlic powder
- 1/4 tsp pepper, optional
- 1/4 cup red curry paste
- 1 can full fat coconut milk
For serving
- Green onions
- Lime juice
Preparation
Cut tofu into cubes, add to a large pan with some oil, season with a generous dash of salt and garlic powder, brown on a few sides and remove from pan for later.
Cook rice noodles according to package directions, drain, rinse, and sprinkle with a touch of oil, then toss.
Separately, steam broccoli florets until just crisp-tender and let cool.
Meanwhile, in the large pan used for tofu, add oil, onions, and mushrooms.
After 7 minutes, add the remaining ingredients from the list down to coconut milk, stir well, and let gently simmer for 5 minutes.
Add the tofu, noodles, and broccoli.
Stir everything together and top with green onions and a squeeze of lime juice.
