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🍽️ Creamy Tofu Curry with Rice Noodles

548 kcal · 30 min · 4 servings

Ingredients

• 250 g wide rice noodles
• 25 g ginger (1 piece)
• 5 shallots
• 4 garlic cloves
• 2 stalks lemongrass
• 2 red chili peppers
• 1 bunch cilantro
• 4 lime leaves
• 6 sprigs Thai basil
• 400 g firm tofu
• 300 g large zucchini (1 large zucchini)
• 150 g baby corn
• 1 tbsp rapeseed oil
• 1 tsp turmeric
• 400 ml coconut milk (9% fat)
• 250 ml classic vegetable broth
• 1 tbsp soy sauce
• 0.5 lime
• salt
• pepper

Instructions

1. 1. Pour boiling water over the rice noodles.
2. 2. Let the noodles soften according to the package instructions.
3. 3. Pour the noodles into a colander.
4. 4. Let the water drain completely.
5. 5. Peel the ginger.
6. 6. Peel the shallots.
7. 7. Peel the garlic cloves.
8. 8. Finely chop the ginger, shallots, and garlic.
9. 9. Wash the lemongrass.
10. 10. Cut the lemongrass into small pieces.
11. 11. Halve the chili peppers.
12. 12. Remove the seeds from the chili peppers.
13. 13. Wash the deseeded chili peppers.
14. 14. Chop the chili peppers.
15. 15. Wash the coriander leaves.
16. 16. Wash the lime leaves.
17. 17. Shake the herbs dry.
18. 18. Finely chop the coriander.
19. 19. Finely chop the lime leaves.
20. 20. Wash the basil.
21. 21. Shake the basil dry.
22. 22. Pluck the basil leaves from the stems.
23. 23. Cut the tofu into cubes.
24. 24. Make the tofu cubes about 3 centimeters large.
25. 25. Clean the zucchini.
26. 26. Wash the zucchini.
27. 27. Clean the corn cob.
28. 28. Wash the corn cob.
29. 29. Halve the zucchini lengthwise.
30. 30. Halve the corn cob lengthwise.
31. 31. Slice the zucchini into thin rounds.
32. 32. Put the chopped ginger into the blender.
33. 33. Put the chopped shallots into the blender.
34. 34. Put the chopped garlic into the blender.
35. 35. Put the cut lemongrass into the blender.
36. 36. Put the chopped chili into the blender.
37. 37. Put the chopped coriander into the blender.
38. 38. Put the oil into the blender.
39. 39. Put the turmeric into the blender.
40. 40. Put half of the coconut milk into the blender.
41. 41. Puree the ingredients into a fine paste.
42. 42. Heat a wok.
43. 43. Put the spice paste into the hot wok.
44. 44. Sauté the paste for 3 to 4 minutes over high heat.
45. 45. Put the remaining coconut milk into the wok.
46. 46. Put the broth into the wok.
47. 47. Put the lime leaves into the wok.
48. 48. Bring the mixture to a boil.
49. 49. Simmer the curry for 10 minutes over medium heat.
50. 50. Put the zucchini slices into the wok.
51. 51. Put the corn cob halves into the wok.
52. 52. Cook the vegetables for 6 to 7 minutes.
53. 53. Put the tofu cubes into the wok.
54. 54. Put the rice noodles into the wok.
55. 55. Cook everything for another 1 to 2 minutes.
56. 56. Squeeze the half lime.
57. 57. Measure 1 to 2 tablespoons of lime juice.
58. 58. Stir the lime juice into the curry.
59. 59. Stir the soy sauce into the curry.
60. 60. Season the curry with salt.
61. 61. Season the curry with pepper.
62. 62. Sprinkle the finished curry with basil.
63. 63. Serve the curry.

Nutrition per serving

• kcal: 548
• Protein: 24 g · Fett/Fat: 20 g · Carbs: 64 g