The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Korma Spiced Tofu with Noodles & Tenderstem
Korma tofu and Tenderstem with noodles
Ready in 20
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 2 shallot
- 1 handful of fresh coriander (use half)
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 1 chilli (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 180g Tenderstem broccoli (use half)
- 0.5 tsp turmeric (use half)
- 170g baby plum tomatoes (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
Nutritional Information
Calories: 609
Protein: 35g
Carbs: 62g
Fat: 24g
Ingredients
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 handful of fresh coriander
- 2 shallot
- 4 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 180g Tenderstem broccoli
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- ½ tsp turmeric
- 170g baby plum tomatoes
- 1 chilli
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 594
Protein: 33g
Carbs: 55g
Fat: 26g
Korma Spiced Tofu with Noodles & Tenderstem
Korma tofu and Tenderstem with noodles
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Cooking Instructions
- Dice the tofu into 3cm cubes. Heat a large frying pan with 1 tbsp oil on high heat and cook the tofu for 3-4 mins, until golden, then set aside and keep warm.
- Finely slice the shallots. Keep the pan on medium heat with 1 tsp oil. Add the shallot and cook for 3-4 mins, until softened.
- Boil a half kettle. Roughly chop the coriander. Add the garlic ginger paste, korma paste, turmeric and tomatoes to the pan and cook for another 3 mins, then add 300ml boiling water and crumble in half the stock cube.
- Cut the broccoli in half widthways, add it to the broth along with half the coriander and simmer for 3-5 mins, until the sauce has thickened and broccoli is soft. Stir in the tofu.
- Meanwhile, bring a medium saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Thinly slice the chilli (remove the seeds for less heat). Serve the noodles in bowls with the tofu broth alongside. Garnish with the sliced chilli (to taste) and remaining coriander.
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