SEARED TOFU WITH CURRY NOO­DLES

Woman’s Day (Australia) - - Food To Love -

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.

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