Tofu Curry Noodles

Nutrition per serve

Ingredients

• 2clov garlic
• 200g peanut satay tofu
• 100g kale
• 20g roasted peanuts
• 35g rendang curry paste
• 200ml coconut milk
• 150g egg noodles
• 15ml vegetable oil
• 3ml soy sauce

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Cut the tofu into 2cm chunks. Remove the tough inner stems from the kale, then coarsely chop the leaves. Coarsely chop the peanuts.
2. Step 2 — Start curry
   Bring a medium saucepan of water to the boil for the noodles. Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the garlic and tofu, stirring, for 2 mins or until golden and warmed through. Add the curry paste and cook, stirring, for 1 min or until fragrant. Stir in the coconut milk until combined.
3. Step 3 — Simmer curry
   Add the kale and 60ml (¼ cup) water to the tofu mixture. Cook, covered, for 2 mins. Remove the lid, reduce the heat to low and cook for a further 3 mins or until the sauce is thickened and the kale is tender. Stir in ½ tsp soy sauce. Remove the pan from the heat.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking (see Kitchen 101).
5. Step 5 — Serve up
   Divide the noodles among bowls. Top with the tofu curry, scatter with the peanuts and enjoy!
6. Step 6 — Kitchen 101
   Rinsing the noodles helps to prevent them sticking together by removing some of the starch.

Allergens

Sojabohnen, Gluten, Peanut, Wheat, Eier