Vegan Coconut Curry with Tofu recipe
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Ingredients
- ¾ (16 ounce) package dried rice noodles ½ (16 ounce) package firm tofu, cut into small cubes 3 tablespoons cornstarch 3 tablespoons vegetable oil 1 teaspoon vegetable oil 1 tablespoon green curry paste 1 teaspoon minced garlic 1 teaspoon minced fresh ginger root 2 cups low-sodium vegetable broth 1 (14 ounce) can light coconut milk 2 green onions, finely chopped
Nutrition Info
- 577 caloriescarbohydrate: 82 gcholesterol: : -fat: 25.1 gfiber: 2.1 gprotein: 9.9 gsaturatedFat: 7.8 gservingSize: -sodium: 344.6 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Coconut Curry with Tofu
Directions
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Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.
Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.
Combine noodles, tofu, curry sauce, and green onion in each serving bowl.