"🌱Sri Lankan Tofu Curry Noodle Bowl🌱Hi friends. Happy Thursday. I’m feeling a little burnt out this week and happy for the weekend. I hope to be doing very little but with 3 kids I’m doubting that will be the case! Have a beautiful day.💚"
Tofu Curry Noodle Bowl
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From cookingforpeanuts
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 1 (14 ounce) block extra-firm tofu, pressed and cubed
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 green chilies, deseeded and finely diced
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1 teaspoon curry powder
- 1 (15 ounce) can coconut milk
- 1 cup vegetable broth
- 1 head baby bok choy, trimmed and washed
- Chopped cashews, for garnish
- Salt, To Taste
- 1 lime, juiced, add to taste
- Maple syrup, optional
- 1 (8 ounce) bag Brown rice noodles, cooked, for serving
Method
Step 1
Preheat the oven to 400ºF. Bake the tofu on parchment lined sheet pans for about 20 minutes, until golden and slightly crispy.
Step 2
Meanwhile, sauté the cumin seeds and mustard seeds until fragrant, about 30 seconds. Add the red onion, garlic cloves, green chilies, turmeric, cinnamon, chili powder and curry powder. Sauté for about 5 minutes, then add the coconut milk, vegetable broth, baby bok choy and baked tofu. Cook until cooked through and the bok choy is just wilted.
Step 3
Remove from the heat. Add the cashews, lime juice and salt. If using, add the maple syrup. Serve over brown rice noodles.