Tofu Noodle Coconut Curry

Here’s a simple dinner solution, which is very quick, tasty and nutritious - from pack to plate in 10 minutes. Our yellow coconut curry is mildly hot with a sweet note due to the coconut treacle we add. A 400ml can feeds 2-3 people as part of this dish. You can buy our other coconut curries here. Enjoy!

TOFU NOODLE CURRY BOWLS

Ingredients:

• 1 block plain or smoked firm tofu

• 1 teaspoon The Coconut Company coconut oil

• 1 pack stir fry mixed vegetables (peppers, beansprouts, sugarsnap peas and pak choi works well)

• Large handful of chestnut mushrooms, sliced

• 1 x can The Coconut Company Yellow Coconut Curry Sauce

• 1-2 blocks of rice noodles of choice, cooked

• Coriander leaves and chopped spring onions to garnish (optional)

How to make it:

1. Cut up the firm tofu into bit sized cubes and set aside.

2. Heat the coconut oil in a large wok then add the vegetables and mushrooms and cook for 3-4 minutes, stirring well. Add in the tofu and cook for a few more minutes.

3. Pour in the coconut yellow curry sauce then add in the noodles. Simmer for 5 minutes.

4. Divide between two bowls and garnish with chopped coriander and sliced spring onions, and enjoy while steaming hot!