THAI NOODLE AND TOFU BOWL

This is a quick, easy and satisfying plant-based noodle dish is my go-to during the winter months

Benefits: Tofu is a great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. As you may be aware, there is some controversy and confusion around soy products, and in general fermented soy products are believed to be more beneficial for health. (Such as tempeh, natto, and miso). I always go for the whole bean version of soy, rather than from oxalate, as the oxylation process involves many toxins. I also go for the organic form of tofu whenever possible. Rainbow vegetables are an excellent source of vitamins, minerals, and fiber.

Ingredients:

If rushed for time, or you don’t have the ingredients to make the curry base, just use onion and 1heaped tbsp Thai red curry paste. They vary in taste, my favorite is Thai taste (Gang pad).

Curry base:
4 cloves garlic
1 large onion/ 4 shallots
1 large thumb size ginger
1 small red chili
4 frozen lime leaves 

2 lemongrass stalks
1 lime (zest and Juice)
1 heaped tsp turmeric
1 tsp cumin

 

For the soup:

1 can coconut milk

1 tsp veg stock with 400 ml boiled water

1 tsp brown sugar

1 tsp miso paste

1 large tomato, cubed

 

To add to the soup:

200g Tofu, cubed and fried

4 tender stem broccoli

2 pak choi

50g edame beans

100 g flat brown rice noodles cooked and cooled.

Fresh coriander or basil to serve

 

Method:

  • Whizz curry base ingredients in a blender, or pound in a pestle and mortar. (I like to make this in bulk and store in the freezer for later).

  • Add 1 tbsp of coconut milk to a large saucepan, add curry base ingredients and cook on med-low heat.

  • Add the rest of the coconut milk, then fill the can with hot water and mix with veg stock, add to the pan. Simmer for 20 mins.

  • Add a squeeze of lime, sugar, chopped tomato and miso at the end and adjust seasoning if necessary.

  • Blanch the broccoli and Pac Choi (steam for 5 mins and transfer to cold water).

  • Shallow fry the tofu in coconut oil until browned and crisp.

  • In a wide bowl, add noodles, followed by soup, then add the vegetables and tofu and sprinkle with fresh herbs.

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