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Curry vegetables with tofu

updated

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Ingredients for 3 servings:

  • 1 eggplant(s)
  • 200g tofu
  • 8 mushrooms
  • 1 bell pepper(s), yellow
  • 1 onion(s)
  • sesame oil
  • 2 tsp red curry paste
  • 300 ml coconut milk
  • Salt
  • 1 tbsp lemon juice
  • 200 g Chinese egg noodles

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the eggplant and tofu into 2 cm cubes. Quarter the mushrooms, dice the bell peppers, and slice the onion. Fry the tofu in the pan for 3 minutes and set aside. Add oil to the pan and stir in the onion and eggplant. Add more oil and fry the mushrooms and bell peppers. Add the coconut milk, curry paste, and a little water. Season with salt and lemon juice. Add the tofu. Cook the noodles, letting them simmer in the water according to the package instructions. Pour the sauce over the noodles to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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