Coconut tofu curry

Ingredients for 4 servings:

• 2 zucchinis
• 2 carrots
• 1 red bell pepper(s)
• 160 g tofu (tofu fillets)
• 500 ml coconut milk
• 50 g curry paste, yellow
• 160 g rice noodles (Thai rice noodles)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple and vegan

Wash the zucchini and carrots and slice them into thin strips using a vegetable peeler (omit the zucchini seeds). Slice the bell peppers and add everything to a saucepan. Add the coconut milk to the vegetables and bring to a boil, then add the curry paste. Cut the tofu fillets into small cubes and add them to the saucepan with the rice noodles. Let everything cook for a few minutes and then serve. Instead of the tofu fillets, you can of course also fry regular tofu with a little sesame oil in a pan and then add it to the pan or just at the end. If the coconut milk is a bit too thick, you can also add a little water to the pan and it will quickly become liquid again. Variations are of course possible, e.g., use glass noodles or other vegetables instead of rice noodles. 500 kcal per serving.