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Butter Tofu Curry

Vegan
Serves: 2
⌚︎ 30m

Ingredients

  • 100g fine rice noodle
  • some boiling water
  • 140g firm tofu
  • 2 tbsp sunflower oil
  • 3 spring onions (shredded)
  • 1 ginger (small chunk, shredded)
  • 1 pepper (thinly sliced)
  • 100g mangetout
  • 100g beansprouts
  • 1 tsp tikka masala paste
  • 2 tsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp water
  • some coriander (roughly chopped)
  • some lime wedges

Equipment

  • 1 × bowl
  • 1 × scissors
  • 1 × kitchen paper
  • 1 × wok or large frying pan

Steps

  1. Put the 100g fine rice noodle in a bowl and pour over some boiling water to cover. Leave for 4 minutes, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
  2. Rinse the 140g firm tofu in cold water, then cut into small chunks. Pat dry with kitchen paper.
  3. Heat 1 tbsp sunflower oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 minutes, stirring until lightly browned. Drain on kitchen paper.
  4. Add 1 tbsp sunflower oil to the wok and heat up. Add 3 spring onions (shredded), 1 ginger (small chunk, shredded), 1 pepper (thinly sliced) and 100g mangetout, then stir-fry for 1 min. Add the noodles and 100g beansprouts, then stir to mix. Blend together the 1 tsp tikka masala paste, 2 tsp soy sauce, 1 tbsp sweet chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce.
  5. Serve sprinkled with some coriander (roughly chopped), with some lime wedges for squeezing over.