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Crispy Tofu with Thai Red Noodle Soup & Tenderstem Broccoli
This warming Thai broth is flavoured with aromatic lemongrass, ginger and red curry spices. Fill it with vibrant broccoli and comforting noodles. Creamy coconut tempers the heat and fresh lime brings the zing. Top it off with crispy, golden tofu!
Ready in 20
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 tbsp thai red curry paste (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 1 onion
- 1 courgette
- 1 handful of fresh coriander
- 4cm fresh ginger
- 90g Tenderstem broccoli
- 1 unwaxed lime
- 40g creamed coconut
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 624
Protein: 32g
Carbs: 57g
Fat: 30g
Ingredients
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 unwaxed lime (use half)
- 4cm fresh ginger (use half)
- 1 handful of fresh coriander (use half)
- 3 tbsp thai red curry paste (use half) (Lemongrass, Garlic, Red Chillies, Water, Galangal, Lime Leaves, Coconut Palm Sugar, Paprika, Diced Shallots, Salt, Rapeseed Oil, Lime Juice, Cornstarch, Basil, Coriander, Black Pepper, Paprika Oleoresin.)
- 90g Tenderstem broccoli (use half)
- 1 onion (use half)
- 1 courgette (use half)
- 40g creamed coconut (use half)
- 2 tsp lemongrass purée (use half) (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 613
Protein: 32g
Carbs: 57g
Fat: 28g
Crispy Tofu with Thai Red Noodle Soup & Tenderstem Broccoli
This warming Thai broth is flavoured with aromatic lemongrass, ginger and red curry spices. Fill it with vibrant broccoli and comforting noodles. Creamy coconut tempers the heat and fresh lime brings the zing. Top it off with crispy, golden tofu!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a sieve, a measuring jug & a grater
Pan-fry the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden
- Remove from the pan. Season with salt and pepper and cover to keep warm
Do the prep
- Meanwhile, finely dice the onion. Slice the courgette into 1/2cm thick half-moons. Roughly chop the coriander. Finely grate the ginger. Trim and halve the broccoli. Halve the lime
Simmer the soup
- Reheat the frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion, courgette and broccoli and cook for 4-5 mins, until turning golden brown and starting to soften. Season with salt and pepper
- Add the Thai curry paste, ginger and lemongrass puree and cook for a further 2-3 mins
- Stir in the creamed coconut and 300ml hot water (150ml for 1 person). Bring to a boil, then simmer for 4-5 mins, until thickened
Time to noodle
- Bring the medium saucepan filled with salted boiling water to the boil. Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Finish & plate up
- Stir half the coriander and the juice from half the lime through the soup. Season with salt and pepper
- Share the noodles between bowls, then ladle over the soup and top with the tofu. Garnish with the remaining coriander and lime, cut into wedges
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