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Tofu curry with noodles

Try a tofu curry for a high-protein alternative to meat. We've added peanut butter to the base to make a satay-inspired dish that's low in calories and fat.

Serves 4

Prep Time 5 min

Cooking Time 15 min

Ingredients

  • Cooking oil spray
  • 397g pack firm tofu, cut into 2.5cm cubes
  • 1 red onion, sliced
  • 750g mixed stir-fry vegetables, partially thawed if frozen
  • 2tbsp smooth no added sugar or salt peanut butter
  • 2tbsp medium curry paste
  • 2 x 150g packs straight-to-wok ribbon rice noodles

Method

  1. Heat a wok or large non-stick frying pan over a medium–high heat and spray with oil. Add the tofu and cook for 3–4 min, stirring, until golden. Remove the tofu and return the pan to the heat.
  2. Spray the pan with more oil, then add the onion and cook for 3–4 min until slightly soft. Add the mixed vegetables and stir-fry for 5 min or until tender.
  3. Combine the peanut butter with the curry paste and 125ml boiling water and stir until smooth. Add the mixture to the wok with the reserved tofu and stir-fry for 2 min or until the sauce is heated through.
  4. Meanwhile, prepare the noodles according to the pack instructions. Divide among 4 bowls and serve with the curry.

Nutrition per serving

Read more on how we calculate nutrition.
335 18.9g 11.8g 1.8g 8.7g 10.6g 0.7g 187mg 36.7g 3.8mg

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