Tofu Red Curry Noodles

Serves

3

Prep Time

5 minutes

Cook Time

15 minutes

Ingredients

5.5 oz (156 g) dry ramen noodles
2 tbsp sesame oil, divided
8 oz (227 g) firm tofu, cubed
1 clove garlic, chopped
1 tbsp fresh ginger, chopped
1 tbsp Thai red curry paste
2 tsp tomato paste
8.2 fl oz (242 ml) can coconut milk
½ lime, juiced
2 tsp tamari
2 green onions, sliced

Nutrition

(Per Serving)

Calories

372

Fats

16 g

Protein

13 g

Carbs

44 g

Instructions

  • Cook ramen noodles until al dente. Drain and set aside.
  • Heat 1 tablespoon sesame oil in pan over medium-high heat. Add tofu and cook until golden brown on all sides, about 6 to 8 minutes. Remove from pan and set aside.
  • Add remaining oil to same pan. Sauté garlic and ginger for 30 seconds. Stir in curry paste and tomato paste. Cook for 1 minute.
  • Pour in coconut milk and bring to a gentle boil. Reduce heat and simmer for 2 to 3 minutes. Stir in lime juice and tamari.
  • Add noodles and tofu. Toss to coat in sauce. Stir in green onions and serve hot.