Chilli Fried Tofu With Coconut Noodles
"Firey tofu dish great for a quick supper. Be careful that the Thai paste you but doesn't contain any fish derivatives if you are concious of animal products."
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 tablespoon plain flour
- 1 teaspoon mild chili powder
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon caster sugar
- 150 g tofu, cubed
- 250 g thin egg noodles
- 2 tablespoons peanut oil
- 1 bunch spring onion, shredded
- 2 large carrots, shredded
- 50 g creamed coconut
- 300 ml hot water
- 4 tablespoons Thai red curry paste
- 90 g salted peanuts, chopped
directions
- Mix the flour, spices and sugar in a bowl.
- Use this mix to coat the tofu.
- Cook the noodles according to the packet. Drain and refresh under cold water.
- Heat 1 tbsp of the oil in a wok. Add the tofu and stir fry over a high heat for 3 minutes Remove and set aside.
- Heat the remaining oil. Add the onions and carrots and stir fry for 2 minutes
- Mix the coconut cream and hot water until smooth and add the curry paste. Add this to the pan and cook for 3 minutes
- Add the tofu, peanuts and noodles and stir fry over a high heat for 2 mins until everything is mixed well and heated through.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
