Red Curry Rice Noodles Broccoli Tofu

Ingredients

1/2 package rice noodles
2 cups broccoli florets cut small
3/4 package tofu drained and gently press with towels to remove water
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 tap garlic powder
1/4 tsp pepper (optional)
1/4 cup red curry paste
1 can full fat coconut milk
Green onion and lime juice for serving

Merhod

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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 (until 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 min, add the rest of the items in ingredients list down to coconut milk.

Stir well, let gently simmer for 5 min. Add tofu, noodles and broccoli.

Stir and top with green onion and squeeze of lime juice.
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