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)
Kilojoules 1600kJ
Calories 381cal
Protein 19g
Total fat 14g
–Saturated fat 3g
Carbohydrates 40g
–Sugars 9g
Dietary fibre 7g
Sodium 330mg
Calcium 230mg
Iron 6mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Mark O'Meara
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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