Thai Red Curry with Tofu and Egg Noodles

Name: Thai Red Curry with Tofu and Egg Noodles
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4 meals
Cuisine: International
Ingredients: broccoli; smoked tofu; oil; 1 tsp salt; pinch black pepper; panang curry paste; coconut milk; satay paste; soya sauce; 0,5 lime; 2-2,5 l water; egg noodles

This dish combines mildly spicy Thai red curry with creamy coconut milk and crisp broccoli. Thanks to tofu, a rich source of plant-based protein, it’s not only flavorful but also filling. The egg noodles add smoothness, creating a perfectly balanced and satisfying exotic meal.

25 min

VeganContains soyContains nuts

Curry:: 1 broccoli; 2 pkgsmoked tofu; 2 tbspoil; 1 tsp salt; pinch black pepper; 1 pkgpanang curry paste; 1 pkgcoconut milk; 1 pkgsatay paste; 2 pkgsoya sauce; 0,5 lime
Noodles:: 2-2,5 l water; 1 pkgegg noodles; 1 tbspoil
For Finishing:: 0,5 lime

Tip

If you prefer a sweeter sauce, season it with 1–2 teaspoons of sugar.

Curry paste can be quite spicy, so add it gradually according to your preferred level of heat.

1
Wash the broccoli and divide it into small florets. Peel the stem and slice it thinly.
2
Cut the tofu lengthwise in half, pat off any excess liquid with a paper towel, and cut it into cubes.
3
Heat a pan with oil over medium-high heat. Add the tofu and sauté for 6–8 minutes. Season with salt and pepper.
4
Add the broccoli to the pan and sauté for about 2–3 minutes.
5
Add the curry paste and sauté for another 2 minutes to release its aroma.
6
Pour in the coconut milk, satay paste, and soy sauce. Bring to a boil, then simmer over low heat for about 5–7 minutes.
7
Wash the lime under warm water and grate some of the zest into the sauce.
8
Pour water into a pot and bring it to a boil. Once boiling, add the noodles and cook them according to the package instructions. Drain and mix with a bit of oil.
9
Serve the noodles in bowls, top with the tofu sauce, and drizzle with lime juice to taste.