30-Minute Vegan Red Curry Noodle Bowls
30-Minute Vegan Red Curry Noodle Bowls
Ingredients
for tofu:
1 block extra hard tofu
Food spray
Salt
Pepper
for curry sauce:
1 tablespoon coconut oil
1 large shallot
4 garlic cloves, minced
2 tablespoons grated ginger (about 2 ")
1/4 cup red curry paste
1 (14.5oz) can coconut fatty milk
1 (14.5oz) can lighten coconut milk
3 tablespoons low-sodium tamari
for add-ons:
1 (10 ounces) packet of gluten-free ramen noodles or rice noodles
2 cups broccoli (+ stalks, optional)
1 cup chopped carrots
1 cup chopped red pepper
1 bunch of green onions
Sprinkle sesame seeds
Instructions
- Cook tofu: preheat the oven to 425ºF and sprinkle a baking sheet with a culinary spray. Dice and add to pan. Spray another layer of sprinkler, sprinkle with salt and pepper and bake for 30 minutes, turning halfway.
- Prepare the sauce: while the tofu is cooking, heat the oil in a large pan and add the shallots, garlic and ginger. Sauté for 2 minutes until garlic is flavorful. Add the red curry paste, coconut milk and tamari, and bring to a boil. Reduce heat and simmer until ready to serve.
- Cook the noodles: bring the pot of water to a boil. Cook the noodles according to the instructions on the package. Add your vegetables when cooking for three minutes. Strain everything and add to the sauce along with tofu.
- Prepare the bowls. Combine the noodles, vegetables, and tofu until they mix, then divide them into four bowls. Sprinkle with green onions and sprinkle with sesame seeds.
Article is adapted from site.