Vegan Red Curry Noodles
Ingredients
Tofu
- 1 block extra firm tofu
- Cooking spray
- Salt
- Pepper
Curry sauce
- 1 tablespoon coconut oil
- 1 large shallot
- 4 garlic cloves, minced
- 2 tablespoons grated ginger (about 2")
- 1/4 cup red curry paste
- 1 (14.5oz) can full-fat coconut milk
- 1 (14.5oz) can lite coconut milk
- 3 tablespoons low sodium tamari
Add-ins
- 1 (10 oz) package gluten-free ramen noodles or rice noodles
- 2 cups broccoli florets (+ stems, optional)
- 1 cup sliced carrots
- 1 cup sliced red pepper
- 1 bunch scallions
- Sesame seeds to sprinkle
Preparation
Drain and press the tofu to remove excess water, cube it, season with salt and pepper, and cook with cooking spray in a pan until golden brown
Heat coconut oil in a large pot or skillet over medium heat, add minced shallot, garlic, and grated ginger, and sauté until fragrant, about 2 minutes
Stir in red curry paste and cook for 1 minute to release flavors
Pour in full-fat and lite coconut milk, add tamari, and bring to a simmer. Cook for 5-10 minutes to thicken the sauce
Add broccoli florets, sliced carrots, and sliced red pepper to the sauce, and cook until vegetables are tender, about 5-7 minutes
Cook the gluten-free ramen noodles according to package instructions
Combine the cooked noodles with the curry sauce and vegetables, and serve topped with sliced scallions and sesame seeds
