SAUCY CURRY NOODLES

From @TheAlmondLane on Instagram

 

Ingredients:

 

Tofu:

1 block extra firm tofu, grated

⅓ c soy sauce

1" ginger, grated

1 T rice vinegar

1 t smoked paprika

1 t garlic powder

1 t sesame oil

 

Sauce:

2 t curry paste

2 garlic cloves, crushed

1" ginger, grated

Juice of ½ lime 

1 t brown sugar 

1 T peanut butter 

1 T soy sauce

1 t sesame oil

400ml coconut milk 

Broccoli:

1 broccoli head, cut into florets

1 t sesame oil

1 t garlic powder

½ t salt

 

Other:

3 servings vermicelli noodles, cooked according to package instructions

Sesame seeds to garnish

Chili crisp 

Method:

 

Mix tofu marinade ingredients in a large bowl, setting aside 2 T marinade.  Add the tofu to the bowl and mix.  Spread over a lined baking sheet and roast at 400°F for 20 minutes, or until crispy.  Stir halfway through.  Once crispy, toss with reserved marinade.

 

Add all sauce ingredients to a blender and blend until smooth.  Pour into a dutch oven, rinse the blender out with ½ c water and add to the dutch oven.  Bring to simmer, turn heat down to low and cook 10 minutes.

 

Steam broccoli florets 6 minutes, then toss with sesame oil, garlic powder and salt.  

 

Serve the noodles topped with a few spoonfuls of sauce, add tofu, broccoli, sesame seeds and chili crisp.