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- Curry:
- 1 broccoli
- 1 pkgtofu
- 2 tbspoil
- 1 tspsalt
- a pinch of black pepper
- 1 pkgcurry paste
- 1 pkgcoconut milk + a splash of water
- 2 tbspsoya sauce
- 1 lime zest + juice
- Noodles:
- 1 pkgnoodles
- 1 tbspoil
TipPeel and slice the broccoli stalk for the curry.
- 1Rinse and cut the broccoli into small florets.
- 2Cut the tofu blocks in half lengthwise. Pat dry with kitchen paper and cut into cubes.
- 3Bring water to the boil for the noodles. Cook the noodles about 3-5 minutes. Drain well and toss with a little oil.
- 4Heat oil in a frying pan. Add the tofu and fry, turning, for about 6–8 minutes. Season with salt and black pepper.
- 5Add the broccoli to the pan and continue frying for a short while. Season with curry paste.
- 6Pour in the coconut milk, rinse the tin with water, and add that as well. Season the curry with soy sauce. Bring to the boil and simmer for about 5 minutes, or until the broccoli is tender.
- 7Grate some zest from the washed lime into the curry and squeeze in the juice.
- 8Serve the red curry with tofu and noodles.
25 min