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
Press tofu to remove excess water, cut into cubes, season with salt and pepper, and cook in a pan with cooking spray until golden brown
Heat coconut oil in a large pot or skillet over medium heat, add chopped shallot, minced garlic, and grated ginger, sauté until fragrant
Stir in red curry paste and cook for 1-2 minutes, then add full-fat and lite coconut milk along with tamari, and simmer until the sauce thickens
Cook ramen or rice noodles according to package instructions, and steam or stir-fry broccoli, carrots, and red pepper until tender
Combine cooked tofu, curry sauce, noodles, and vegetables in the pot, heat through, and serve garnished with sliced scallions and sesame seeds
