This dish is just easy comfort food in a bowl. Noodles, tofu, and broccoli swimming in a curried coconut broth with a squeeze of lime. What's not to like about that? Did I mention you can make it in about 20 minutes? Yeah. That's right. My work is done here.
Thai Curried Noodles with Broccoli and Tofu
From Vegetarian Times
- 2 teaspoons vegetable oil
- 2 large shallots, chopped
- 2 tablespoons red or yellow Thai curry paste
- 1 teaspoon curry powder
- 1 teaspoon ground turmeric
- 1 15-oz can light coconut milk
- 1/2 cup low-sodium vegetable broth
- 2 teaspoons light brown sugar
- 1 package firm tofu, drained and cut into 1/2-inch cubes
- 5-6 oz dry fettuccine
- 5 cups broccoli florets
- Lime wedges
Heat oil in medium pot over medium-high heat. Saute shallots in oil 2 minutes. Add curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes. Stir in tofu and simmer for 10 minutes.
Cook fettuccine in a large pot of boiling salted water according to package instructions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well and serve with lime wedges.
