Tofu curry with noodles
Serves: 4
Time to make: 20 mins
Total cost: $15.44 / $3.86 per serve
(at time of publication)
Ingredients
- 1 red onion, cut into thin wedges
- 800g frozen mixed Asian stir-fry vegetables, partially thawed
- 300g firm tofu, diced into 2.5cm cubes
- 215g pouch Pataks Original Stir Fry Punjabi 5 Spice Medium
- 2 x 200g packets gluten-free pad Thai noodles
Instructions
1 Heat 1 tablespoon olive oil in a wok or large non-stick frying pan set over medium-high heat. Add onion and cook until slightly soft. Add vegetables and stir-fry for 5 minutes, or until tender.
2 Add tofu cubes and curry sauce to wok with 1/4 cup water. Stir-fry for 2 minutes, or until sauce heats through.
3 Meanwhile, prepare noodles according to packet instructions and drain. Divide curry and noodles among 4 bowls, drizzle with any remaining sauce and serve.
Variations
Make it gluten free: Check tofu and noodles are gluten free.
Nutrition Info (per serve)
-
Calories 381cal
-
Kilojoules 1600kJ
-
Protein 19g
-
Total fat 14g
-
–Saturated fat 3g
-
Carbohydrates 40g
-
–Sugars 9g
-
Dietary fibre 7g
-
Sodium 330mg
-
Calcium 230mg
-
Iron 6mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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