Thai green tofu noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp rapeseed oil
- 280g pack firm tofu, cut into cubes
- 300g bag stir-fry veg
- 150g baby corn, halved lengthways
- 150g mangetout
- 2 tbsp Thai green curry paste
- 1-2 green chillies, thinly sliced
- 250ml light coconut milk
- 250g fresh egg noodles
- 4 spring onions, sliced
- lime wedges, to serve
Method
- STEP 1
Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.
- STEP 2
Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.
