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Photo of Golden tofu curry with rice noodles by WW

Golden tofu curry with rice noodles

12
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
If you’ve never cooked with tofu before, this is a good recipe to start with. Bite-size cubes are simmered with butternut squash in a lighter laksa-style sauce that’s hearty and fragrant.

Ingredients

Shallots

2 medium

Root Ginger

15 g

Garlic

2 clove(s)

Chilli, green or red

1 individual

Coriander, fresh

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Turmeric

1½ teaspoon(s)

Butternut Squash

250 g, frozen prepared butternut squash

Red pepper

1 medium

Vegetable stock cube

1½ cube(s), to make 700ml

Plain Tofu

280 g

Mushrooms

150 g

Reduced fat coconut milk, tinned (7.7% Fat)

400 ml

Spinach

100 g

Rice Noodles, dry

225 g

Light soy sauce

1½ tablespoon(s)

Lime

1 medium, juice of 1 lime, plus wedges to serve

Instructions

  1. Put the roughly chopped shallots, ginger, garlic, chilli and coriander stalks into a mini food processor with 2 tablespoons water and blitz to a smooth paste.
  2. Mist a large nonstick pan with cooking spray and cook the paste with the turmeric, squash and chopped red pepper for 3 minutes. Stir in 700ml vegetable stock made with 1 1/2 stock cubes and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
  3. While the stock is simmering, drain the tofu and cut into 2cm pieces. Add to the pan along with the mushrooms and coconut milk, then cover and simmer for 5 minutes, until the mushrooms are tender. Stir in the spinach and noodles and cook for 2 minutes, until the spinach has wilted.
  4. Stir in the soy sauce and lime juice, then season to taste. Ladle into bowls, scatter over the coriander leaves and serve with the lime wedges on the side.

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