Tofu with Creamy Coconut Noodles
Ingredients
- 1 block of firm tofu cubed
- 1 tsp sweet smoked paprika
- 1 tsp maple syrup
- 1 tbsp sesame oil
- 1 tsp turmeric powder
- 1 tbsp tamari/soy sauce
- handful of savoy cabbage, sliced finely
- handful of spinach
- glutenfree noodles
- 1/2 tin coconut milk
- 1 tbsp medium curry powder
- 1 tbsp tamari/ soy sauce -
Preparation
Preheat the oven to 200c
Mix together the spices (except curry powder), maple syrup, tamari and sesame oil in a small bowl
Spread out the cubed tofu on a lined baking tray (i use parchment) and drizzle over your marinade, ensure all the cubes are coated (give it a shake or use your hands)
Bake for 15-20 mins until the tofu goes firm and crispy
In the meantime, cook the noodles as directed and stir-fry the cabbage in a little sesame and avocado oil (sesame oil has a low burn point so i mix it with a higher burn point oil like avocado)
Mix the curry powder, 1 tbsp of tamari and coconut milk
When the noodles are cooked, rinse them and add them to the pan with the cabbage
Add the coconut milk sauce and give it a good stir on the heat to warm through
Top with the baked tofu, fresh red chilli and a squeeze of lime -
