Green Curry Tofu Noodle Bowl
the sauce:
2 tbsp coconut oil4 cloves garlic
1 inch ginger, minced
1 onion, sliced
1 head broccoli florets
1 can full fat coconut milk
200ml veggie stock
2-4 Thai green chile peppers, seeds and stems removed
2 tbsp green curry paste
1/2 cup coriander leaves and stems
salt, to taste
In a frying pan over medium heat, cook garlic and ginger until fragrant. Add onion and cook until translucent.
Toss in broccoli florets and cook for a few minutes, until broccoli is bright green and nearly tender. Season.
Add coconut milk and veggie stock. Simmer until broccoli is tender. Transfer to a high speed blender with all other remaining ingredients. Blend until smooth.
Taste and adjust seasoning.
the veggies + tofu + noodles:
2 tbsp coconut oil, divided
1 block extra firm tofu
2 tbsp tamari
a handful snap peas
a handful green beans
6 baby bok choy
1 tbsp tamari
salt, to taste
4 servings noodles of choice)
coriander, to garnish
Thai basil, to garnish
In a frying pan over medium-high heat, cook tofu in 1 tbsp oil until golden on all sides. Toss in tamari. Remove from pan and set aside.
Add remaining oil to the same pan. Toss in green beans and snap peas. Cook until nearly tender. Season. Add in baby bok choy and cook until leaves have wilted and stalks are tender.
Add tofu back into your pan along with sauce.
Rinse and drain your noodles. Toss into your pan and heat until everything is hot.
Garnish with fresh Thai basil and coriander. Enjoy!
Serves 4
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