Red Curry and Coconut Tofu

Informations supplémentaires

25 min. | 755 kcal | easy | Express, Spicy, Plant-based | Printable version

1. Setup Bring a pot of water to a boil. Cut the tofu into small cubes. Cut the carrot(s) into half moons. Remove the stems and coarsely chop the snap peas. Chop the cilantro, the ginger and the nuts.

2. Cook the noodles Cook the noodles in the boiling water for 3-4 minutes. Drain and rinse to prevent them from sticking together.

3. Cook the tofu Heat a drizzle of oil in a big pan over medium-high heat. Cook the ginger and the curry paste (to taste, very spicy, adjust for children) for 1 minute.

4. Add the coconut Add the tofu and the carrot(s) and cook for 4 minutes. Add the broth cube, the coconut milk and 1 ^2P | 1.5 ^3P cups of water. Bring to a boil and simmer for 5-6 minutes over medium heat. Cook the tofu and the carrot separate from the sauce.

5. Add the noodles Add the noodles and the snap peas and cook for 2 minutes. Add salt and pepper to taste. Cook the vegetables separate from the sauce.

6. Plate your dish Serve and garnish with the cashews and the cilantro. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!

300gTofu

0.5unitCilantro

1unitCarrot(s)

120gSnow Peas

100gRice Noodles

0.5unitGinger

0.5unitVegetable Broth Cube(s)

40gCashews

7.5mlRed Curry Paste

200mlCoconut Milk

What you need pan, pot, strainer, tongs, wooden spoon

755 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 105g

35%

fat 32g

49%

cholesterol 0mg

fiber 8g

32%

protein 21g

saturated 20g

100%

sodium 232mg

10%

sugar 5g

trans 0g