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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