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Thai Curried Noodles with Brocolli and Tofu
Serves 6 | 30 minutes or fewer

This creamy, golden noodle dish is modeled after the Thai dish khao soi, which combines sweet, spicy, and sour flavors in one bowl.

2 tsp. vegetable oil
2 large shallots, chopped (1 cup)
¼ cup finely chopped cilantro stems, plus ¼ cup chopped cilantro leaves for garnish
2 Tbs. yellow or red Thai curry paste
1 tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light coconut milk
¾ cup low-sodium vegetable broth
2 tsp. light brown sugar
1 12-oz. pkg. firm tofu, drained and cut into ½-inch cubes
5 oz. dry fettucine or broad rice noodles
5 cups broccoli florets
6 lime wedges, for garnish

1. Heat oil in medium pot over medium-high heat. Sauté shallots in oil 2 minutes. Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes, then stir in tofu. Simmer 10 minutes.
2. Cook noodles in large pot of boiling salted water according to package directions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well, and serve with lime wedges and chopped cilantro.

April 22, 2011 by JJ Pursell

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