Cooked - Vegan Coconut Curry Noodles With Crispy Tofu And Broccoli

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Home Pricing Community My Recipes

Vegan Coconut Curry Noodles With Crispy Tofu And Broccoli

1.0

1 block extra firm tofu, grated

⅓ cup soy sauce

2cm ginger, minced

1 tbsp rice vinegar

1 tsp smoked paprika

1 tsp garlic powder

1 tsp sesame oil

400ml coconut milk

2 tbsp yellow curry paste

1 tbsp soy sauce

1 tsp sesame oil

2 garlic cloves

A piece of ginger

1 tbsp peanut butter

Juice of ½ lime

1 tsp brown sugar

½ - 1 cup of water

1 broccoli head, chopped

1 tsp sesame oil

1 tsp garlic powder

½ tsp salt

Your noodles of choice (I used vermicelli)

Sesame seeds to garnish

Chilli crisp

Mix tofu marinade ingredients in a bowl, reserve 2 tbsp of the marinade and set aside. Mix the shredded tofu with the rest and spread over a lined baking sheet and roast in the oven at 200c for about 20min or until crispy. Stir halfway to make sure it’s crunchy on all sides.
Add all the sauce ingredients into a blender and blend until smooth. Add into a deep pan + add 1 cup of water into the blender with the leftover sauce and add to the pan, cook in low heat for about 10min
Mix broccoli pieces with all the ingredients and put into the air fryer for 10-15min at 180c
Once tofu is ready, take out of the oven and pour reserved marinade on top
Cook your noodles, once ready add to the curry sauce
Serve the noodles in a deep bowl, with a few spoons of extra sauce, add crispy tofu, roasted broccoli, sesame seeds and chilli crisps, enjoy

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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