Brothy Noodle Tofu
SERVINGS: 4
COOKING TIME: 30 Minutes
PREP TIME: 15 Minutes
TOTAL TIME: 45 Minutes
Ingredients- Serves 4
TOFU
1 block extra firm tofu
2 tablespoons olive oil
1 tablespoon cornflour
3 tablespoons Remedy Kitchen Superb Seasoning Mix
BROTH
1 litres vegetable stock
1 can coconut milk
1 tablespoon red Thai curry paste
1 inch freshly grated ginger
THE REST
4 servings rye noodles
8 stems broccolini, two for each bowl
1 cup bean sprouts
1/4 cup chopped shallots
1/4 cup coriander
1 red chilli to garnish
sprinkle of dried shallots and a squeeze of fresh lime juice
Method
Step 1
This stage is where the magic happens! Draining the moisture from the tofu will help you achieve that delicious crunchy edge. Place the tofu between paper towel and two plates. The weight of the plate will help drain out the excess moisture. You can always add a can of food on top to increase the pressure.
Step 2
Preheat the oven to 180 degrees fan-forced. Prepare a baking tray, line with baking paper.
Step 3
Cut the tofu down the middle, then in half again and finally into half inch cubes. Mix the cornflour and Superb Seasoning Mix, then toss the tofu to coat. Drizzle or spray with olive oil. Place the tofu evenly on the baking tray. Cook for 30 minutes.
Step 4
While the tofu is cooking - prepare your broth and noodles. Delay steaming your vegetables until just before serving so they don’t lose their crunch. The garnishing is the fun part and this can turn any dish into more than just a week night dinner but a restaurant quality meal. A few of my favourites are fresh herbs, chilli, shallots (fresh or dried), nuts, and a squeeze of lime!
These delicious tofu treats can be served in so many ways! Stir-frys, curries, veggie wraps, finger food with a dipping sauce for entertaining! Remember... food has no rules, let your imagination run wild!
Enjoy x