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Red Curry Noodles with Tofu

WITH Jazmyn McKinnie

Dinner/Lunch • 25 mins • Serves: 6 • Cost: $17.12 approx. ($2.85/serve).

INGREDIENTS

  • 900g Tofu
  • 4 TBSP red curry paste
  • 1 can coconut milk
  • 1 Litre vegetable stock
  • 200g rice noodles (brown rice noodles if you can find them)
  • 1 onion
  • 3 garlic cloves, crushed (or 3 tsp crushed garlic)
  • 1 red capsicum
  • 1 bunch of asian leafy greens (e.g bok choy, Chinese broccoli, choy sum)
  • extra virgin olive oil
  • coriander and fresh lime to serve

METHOD

  1. Prep vege: dice onion, slice capsicum and greens, chop the tofu into cubes.
  2. Boil the kettle, place rice noodles in a large bowl, then pour boiling water over noodles. Put aside and let sit.
  3. Heat a drizzle of olive oil in a large pot over a medium heat.
  4. Add onion, garlic and capsicum and stir-fry for 5 mins.
  5. Add curry paste and cook for 1 min.
  6. Add coconut milk, vegetable stock and bring to the boil. Once boiling turn heat down so the liquid is simmering.
  7. Add Asian greens and cook for 5 mins.
  8. drain the rice noodles, then add to the pot.
  9. Gently stir in the tofu.

Serve with fresh lime and coriander!



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