Golden Thai-Style Tofu Curry
with Chow Mein Noodles- Soy
- Milk
- Sesame
- Sulphites
- Wheat
- Wheat
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Tree nuts
- Triticale
- Peanuts
- Mustard
- Sesame
- Egg
Here is comfort in Thai curry form! Based off of the famed Thai "khao soi" curry, this warming dish is sure to be a hit. With a delicious coconut-based broth covering unctuous tofu and chow mein noodles, every bite will be better than the last! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Coconut milk (coconut extract, water) • Chow mein noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Sweet bell pepper • Limes • Shallot • Green thai curry paste (ginger, water, garlic, soy oil, onion, basil, sugar, salt, lemongrass, turmeric, xanthan gum, citric acid, spices, natural flavour, potassium sorbate) (milk, soy, sulphites) • Thai seasoning (modified milk ingredients, onion powder, garlic powder, white sesame seed, salt, spices, sugar (corn syrup solids), yeast extract powder (yeast extract, salt), lemongrass powder, coconut powder (coconut milk, maltodextrin, sodium caseinate), coconut oil, silicon dioxide, oleoresin paprika, citric acid, lime juice powder (corn syrup solids, lime juice, lime oil)) (milk, sesame, sulphites) • Cilantro • Garlic.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
2 tbsp
Green Curry Paste
(Contains: Soy, Sulphites, Milk, May contain traces of allergens)
2 tbsp
Thai Seasoning
(Contains: Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame, May contain traces of allergens, Milk, Sesame, Sulphites)
200 g
Chow Mein Noodles
(Contains: Egg, Wheat, May contain traces of allergens, Wheat)
1 unit(s)
Coconut Milk
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
1 unit(s)
Lime
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Sugar*
2.33 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Core, then cut pepper into 1/2-inch slices.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Zest lime, then cut into wedges.
- Roughly chop cilantro.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Reduce heat to medium.
- Add 1 tbsp (2 tbsp) oil, then green curry paste, Thai Seasoning, garlic, shallots and peppers. Cook, stirring often, until peppers soften slightly, 2-3 min.
- Add coconut milk, 2 tsp (4 tsp) sugar and 1/2 cup (1 cup) water. Season with salt and pepper, then stir to combine. Cook, stirring occasionally, until liquid reduces slightly 10-15 min.
- Remove from heat, then stir in 1/2 tsp (1 tsp) lime zest.
- While curry cooks, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain, then return noodles to the same pot, off heat. Add 1 tsp (2 tsp) oil and gently toss to coat. Set aside.
- Divide noodles between bowls.
- Spoon curry over noodles.
- Sprinkle cilantro over top.
- Squeeze a lime wedge over top, if desired.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken breasts. Cook tofu, turning occasionally, until crispy and golden-brown all over, 6-7 min.
