Red Curry and Coconut Tofu

Red Curry and Coconut Tofu

easy 25 minutes

with rice noodles, cashews and cilantro

Ingredients

  • Tofu
  • Cilantro
  • Carrot(s)
  • Snow Peas
  • Rice Noodles
  • Ginger
  • Vegetable Broth Cube(s)
  • Cashews
  • Red Curry Paste
  • Coconut Milk

Necessary elements

pan, pot, strainer, tongs, wooden spoon

Step 1 image

1. Bring a pot of water to a boil. Cut the tofu into small cubes. Cut the carrot(s) into half moons. Remove the stems and coarsely chop the snap peas. Chop the cilantro, the ginger and the nuts.

Step 2 image

2. Cook the noodles in the boiling water for 3-4 minutes. Drain and rinse to prevent them from sticking together.

Step 3 image

3. Heat a drizzle of oil in a big pan over medium-high heat. Cook the ginger and the curry paste (to taste, very spicy, adjust for children) for 1 minute.

Step 4 image

4. Add the tofu and the carrot(s) and cook for 4 minutes. Add the broth cube, the coconut milk and 1 2P | 1.5 3P cups of water. Bring to a boil and simmer for 5-6 minutes over medium heat. Cook the tofu and the carrot separate from the sauce.

Step 5 image

5. Add the noodles and the snap peas and cook for 2 minutes. Add salt and pepper to taste. Cook the vegetables separate from the sauce.

Step 6 image

6. Serve and garnish with the cashews and the cilantro. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!