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Spicy Red Curry Coconut Noodles with Crispy Tofu & Bok Choy
2 Serving Dinner

Spicy Red Curry Coconut Noodles

with Crispy Tofu & Bok Choy

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
650
FAT
25g
CARBOHYDRATES
82g
PROTEIN
30g

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INGREDIENTS

  1. 1 shallot
  2. 1 oz fresh ginger
  3. 1 garlic clove
  4. 6 oz baby bok choy
  5. 14 oz organic extra firm tofu
  6. 2 tbsp red curry paste
  7. 5.5 oz coconut milk
  8. 1 tsp turbinado sugar
  9. 6 oz udon
  10. ¼ oz fresh mint
  11. 1 lime
  12. 1 tsp + 1 tbsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (coconut), wheat, soy
Tools: Large nonstick skillet, Medium saucepan, Large pot
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
650
FAT
25g
CARBOHYDRATES
82g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the udon. Peel and thinly slice the shallot. Chop unpeeled ginger into large pieces. Peel and thinly slice the garlic. Trim and thinly slice the baby bok choy. Drain the tofu, pat it dry, and slice into 1 inch pieces. TIP: Cut the ginger into large pieces so that it will be easy to remove later.

2
Start the broth

Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Add sliced shallot, chopped ginger, and sliced garlic. Cook until ginger and garlic are slightly toasted, 1 to 2 minutes. Add red curry paste, coconut milk, turbinado sugar, and ½ cup water. Bring broth to a boil, reduce heat to low, and simmer until ready to serve.

3
Crisp the tofu

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add sliced tofu and sprinkle with a pinch of salt and pepper. Cook, tossing occasionally, until the tofu is crispy in places, 5 to 6 minutes.

4
Cook the udon noodles

Once the water is boiling, add udon and cook until al dente, 8 to 10 minutes.

5
Season the broth

Pick the mint leaves. Halve and juice the lime. Remove ginger pieces from the broth and add sliced baby bok choy. Add ½ tsp salt and let broth continue to simmer for about 1 minute. Remove saucepan from heat and add lime juice.

6
Serve

Divide cooked udon between bowls and top with spicy red curry coconut broth and crispy tofu. Sprinkle with mint leaves. Enjoy!

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