SEARED TOFU WITH CURRY NOODLES
SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1730kj
185g rice stick noodles 300g firm tofu ¼ cup green curry paste 2 tbsp vegetable oil, plus 1 tbsp extra 270ml can coconut cream 2 tbsp brown sugar 2 tsp fish sauce 100g snow peas, trimmed 2 green onions, sliced
1/ cup chopped coriander 3 leaves 1 lime, finely grated zest and juice
1 Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 mins to soften. Drain well.
2 Meanwhile, in a large wok, heat oil on high. Pat dry tofu with paper towel. Cut into 2cm pieces. Fry tofu 1 min each side until golden. Drain on paper towel.
3 Heat extra oil in wok on medium. Fry curry paste 1 min until fragrant. Add coconut cream, sugar and fish sauce. Bring to the boil. Reduce heat to low and simmer 3-5 mins until sauce thickens slightly.
4 Add noodles, snow peas, onions, coriander, juice and zest, tossing to coat. Serve straight away.