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
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.
Leave a Comment