Sri Lankan Tofu Curry Noodle Bowl
Ingredients
- 1-14oz packet extra-firm tofu
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 red onion
- 3 garlic cloves
- 2 green chilies
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp chili powder
- 1 tsp curry powder
- 1-15oz can coconut milk
- 1 cup vegetable broth
- 2 heads baby bok choy
- Cashews
- Fresh lime juice
- Salt
- Maple syrup (optional)
- Millet brown rice noodles
Preparation
Press and dry the tofu to remove excess liquid, then cut into 1-inch cubes.
Bake the tofu on a parchment-lined baking sheet at 400°F until golden and slightly crispy.
Sauté cumin seeds and black mustard seeds until fragrant, about 30 seconds.
Add diced red onion, minced garlic, deseeded and diced green chilies, turmeric, cinnamon, chili powder, and curry powder, then sauté for about 5 minutes.
Add coconut milk, vegetable broth, baby bok choy, and the baked tofu, then cook until heated through and bok choy is just wilted.
Remove from heat and add chopped cashews, fresh lime juice, and salt to taste.
Optionally, add a touch of maple syrup.
Serve with millet brown rice noodles.