Recipe: Tofu Noodle Curry

TOFU NOODLE CURRY

Don't be put off by the large list of ingredients here- they're all necessary to create the flavour profile and silky, rich sauce that makes this curry so immense. What a way to eat tofu! We'd recommend this for a healthy midweek meal. It serves 4.

Ingredients

  • 250 g firm tofu
  • 50 g cornflour
  • 2 tbsp peanut oil
  • 1 tbsp sesame oil
  • 1/2 tbsp 5 spice powder
  • 1 onion
  • 2 cloves garlic
  • 1 knob ginger (1x1cm)
  • 2 red chillies
  • 1 tbsp peanut oil
  • 1 tbsp soft brown sugar (or palm sugar)
  • 400 ml coconut milk
  • 250 g button mushrooms
  • 200 g bamboo shoots
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1/2 bunch coriander
  • 400 g cooked rice noodles
  • 2 spring onions
  • 2 tbsp chopped and toasted macadamia nuts
  • 1 tbsp black sesame seeds
  • 1 fresh lime
Blanch the Tofu

Step 1

Blanch The Tofu

Bring a pan of salted boiling water to the boil. Press the tofu to squeeze out as much liquid as possible. This is really important! Blanch the tofu for 2 minutes in the water. Drain and dry on kitchen paper.

Fry the Tofu

Step 2

Fry The Tofu

Toss the tofu with the cornflour to get an even coating. Heat the two oils in a large frying pan over a high heat. Leave for a few minutes to get it really hot. Add the tofu and coat it in the oil. Leave to cook and blacken before moving and repeating on each side. Add the five spice. Toss everything together to coat the tofu and continue tossing over the heat for a few minutes to toast the spices.

Start the Curry

Step 3

Start The Curry

Peel the onion, garlic and ginger add them to a small blender with the chilli and blend to a paste. Put a large saucepan over a high heat and add the peanut oil. Throw in the sugar, cook for 30 seconds, stirring and add the onion mix. Cook the onion mix for 5 minutes, stirring regularly, then pour in the coconut milk.

Simmer and Add Tofu

Step 4

Simmer And Add Tofu

Bring everything to a boil and add the mushrooms, bamboo shoots, fish sauce and lime juice. Let it bubble for 30 minutes to reduce. Add the tofu and simmer gently for another 10 minutes.

Plate and Serve

Step 5

Plate And Serve

Chop the coriander leaves and add them to the sauce just before serving. Divide the rice noodles between 4 bowls and pour over the coconut sauce, giving each plate plenty of prawns and tofu. Slice the spring onions and scatter them over the dish with the macadamia nuts, sesame seeds and a few extra sprigs of coriander. Finish each plate with a wedge of lime. Serves 4.

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