Seared tofu with curry noodles for $2.50 pre serve
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rice stick noodles, 185g
vegetable oil, 2 tablespoons, plus 1 tablespoon extra
firm tofu, 300g
green curry paste, ¼ cup
coconut cream, 250ml
brown sugar, 2 tablespoons
fish sauce, 2 teaspoons
snow peas, 100g, trimmed
green onions, 2, sliced
coriander leaves, chopped, 1/3 cup
lime, 1, juice and finely grated zest
- Place noodles in large, heatproof bowl. Cover with boiling water, set aside 10 minutes to soften. Drain.
- Heat oil in a wok on high. Pat tofu dry with paper towel. Cut into 2cm pieces. Fry 1 minute each side, until golden. Drain on paper towel.
- Heat extra oil in wok on medium. Fry curry paste 1 minute, until fragrant. Add coconut cream, sugar and fish sauce to same pan. Bring to the boil. Reduce heat to low and simmer 3-5 minutes, until sauce thickens slightly.
- Add noodles, snow peas, onions, coriander, juice and zest, tossing to coat. Serve straight away.