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Tofu khao soi curry

Name: Tofu khao soi curry
Cook time: 25 min
Yield: 1
Cuisine: South East Asia

with bok choy and crispy noodles

Ready in around 25 mins

RECIPE FACT:

The word "khao soi" is derived from the Burmese term "khao swe," which refers to a traditional noodle soup dish and is now popular in Northern Thai cuisine.

Nutritional Info:

Energy: 3,720kJ (889kcal)
Protein: 24g
Carbohydate: 100g
Sugars: 19g
Fat, total:42g
Saturated:25g
Sodium:1,527mg
Contains:Gluten, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE RICE NOODLES:
Place the rice noodles into a bowl, pour over boiling water from the kettle until just covered then leave to sit for 3-4 mins. Gently stir with a fork to separate, then drain.
2. TO PREPARE THE VEGETABLES:
Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Open the khao soi curry paste and remove the chilli from the top. Finely slice if using or discard if not. Place 1-2 Tbsps cornflour into a bowl and season with salt. Using half the tofu, cut into 2 cm cubes then coat well in the cornflour.
3. TO COOK THE TOFU:
Place a non-stick frying pan over a medium-high heat with a generous pour of oil. Once hot, add the tofu and cook for 4-5 mins or until golden on all sides. Add the chilli and lemongrass sambal, toss to coat the tofu and cook for 30 secs. Remove from the pan and cover to keep warm.
4. TO COOK THE KHAO SOI CURRY:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Add the baby corn and khao soi curry paste then cook for 30-60 secs, stirring often. Add the coconut cream, ¼ cup of water and the chilli (if using) then bring to the boil. Add the bok choy and cook for 1-2 mins.
TO SERVE:
Spoon the noodles and khao soi curry into a bowl then top with the chilli and lemongrass tofu. Top with a handful of mung beans and sprinkle over crispy noodles. Mix together to eat.