Red Thai Style Tofu and Coconut Noodles
with Green Beans and Carrot
Our Red Thai Style Tofu and Coconut Noodles is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Garlic Clove
80
Green Beans
½
Lime
1
Carrot
280
Firm Tofu
(Contains Soya)
1
Thai Style Spice Blend
(Contains Sesame)
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
50
Red Thai Style Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
1
Chilli Flakes
Not included in your delivery
1
Plain Flour
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Boil a full kettle.
Peel and grate the garlic (or use a garlic press). Trim and halve the green beans.
Zest and halve the lime (see ingredients for amount).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
Drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
In a large bowl, mix together the Thai style spice blend, plain flour (see pantry for amount), salt and pepper. Add the tofu to the bowl and toss to coat .
Heat a drizzle of oil in a large frying pan on high heat. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Transfer to a plate lined with kitchen paper. Sprinkle over the lime zest and season again with salt and pepper.
While the tofu cooks, pour the boiling water from your kettle into a large saucepan with 1/4 tsp salt on high heat.
Add the noodles to the water and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and carrot ribbons. Stir-fry until softened, 2-3 mins.
Add the garlic and red style Thai paste, then fry until fragrant, 1 min.
Stir in the coconut milk, vegetable stock paste and water for the sauce (see pantry for amount). Cook until thickened, 5-6 mins.
Once the sauce has thickened, add the cooked noodles and tofu to the pan and mix to coat.
Add a splash of water to loosen if you feel it needs it, then taste and season with salt and pepper if needed.
Squeeze in some lime juice, then remove from the heat.
Share your red Thai style noodles between your bowls.
Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder) and serve with any remaining lime wedges for squeezing over.
Enjoy!
