A light vegan curry that's quick to make, travels well, and reheats easily. Add lime juice if desired.
Provided by hamzter247
Categories Main Dish Recipes Curries Vegetarian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 577 calories, Carbohydrate 82 g, Fat 25.1 g, Fiber 2.1 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 344.6 mg, Sugar 1 g
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