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
- 1 small onion finely chopped
- 2 cups sliced mushrooms
- 2 tsp oil
- 1 tsp kosher salt
- 1 tbsp ginger paste or sub fresh ginger grated or 1/2 tsp ginger powder
- 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 and add to large pan with some oil, season with generous dash 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, toss.
Separately, steam broccoli florets until just crisp-tender and let cool.
Meanwhile, in the large pan you cooked tofu in, add oil, onions and mushrooms.
After 7 minutes, add the rest of the items in ingredients list down to coconut milk, stir well, let gently simmer for 5 minutes.
Add tofu, noodles and broccoli, stir and top with green onion and squeeze of lime juice.
