A tangy take on Tofu and rice noodles

This broth-y spicy dish has so many variations that is it hard to go wrong. Always feeds all the senses…

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The basic taste is that of Thai food but crosses over to Indian with the addition of curry powder and garam masala. Temper the spices to your taste but if you enjoy spicy food then use the amounts I recommend.

Start off with a tablespoon of good coconut oil in a heavy bottomed pan. Add chunks of firm organic tofu and let it fry for a few minutes. Add 1 tablespoon of curry powder and 1 tsp of garam masala. Fry the spices for another few minutes.

Add 1 heaping tablespoon of red thai curry paste, 3 cloves of crushed garlic and 1 tsp of finely chopped ginger. Add 1 cup of light coconut milk and cook for a couple of minutes.

Add 2-3 cups of vegetable broth, 1 green zucchini chopped in large pieces, 1 red bell pepper chopped in large chunks, 1 cup soaked dry shiitake mushrooms, 2 red thai peppers – halfed.

Let it cook for about 10 minutes at medium heat. Add a handful of rice noodles and cook another 5-10 minutes.

Adjust the salt to taste.

Serve topped with red onions, green chillies, crushed peanuts, Cilantro and lime.

 

 

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