Top-Rated Yellow Tofu Noodle Curry

Nutrition per serve

Ingredients

• 200g peanut satay tofu
• 1pcs zucchini
• 150g green beans
• 1pcs vegetable stock cubes
• 150g vermicelli noodles
• 60g yellow curry paste
• 200ml coconut milk
• 1bunch makrut lime leaves
• 125ml (½ cup) boiling water
• 15ml neutral-flavoured oil
• 10ml soy sauce
• 3ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the tofu. Slice the zucchini. Trim the beans and halve. Crumble 1 stock cube* into a heatproof jug, add 125ml (½ cup) boiling water and stir to dissolve.
2. Step 2 — Cook tofu
   Heat 1 tbs oil in a large deep frypan over medium heat. Cook the tofu, stirring occasionally, for 2 mins or until golden.
3. Step 3 — Cook noodles
   Cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Start curry
   While the noodles are cooking, add the curry paste to the tofu and cook, stirring, for 2 mins or until fragrant.
5. Step 5 — Cook curry
   Add the stock, coconut milk, 2 tsp soy sauce and ½ tsp sugar to the tofu and stir to combine. Scrunch the lime leaves to release the flavour, add to the curry and bring to a gentle simmer.
6. Step 6 — Finish curry and serve
   Add the zucchini and beans to the curry. Cook, stirring occasionally, for 3-4 mins until the vegetables are just tender. Divide the noodles and curry among bowls to serve.

Allergens

Soy, Gluten, Peanut, Wheat