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Vegan Red Curry Noodle Bowls

Ingredients
  • for the tofu:
  • 1 block extrá firm tofu
  • Cooking spráy
  • Sált
  • Pepper
  • for the curry sáuce:
  • 1 táblespoon coconut oil
  • 1 lárge shállot
  • 4 gárlic cloves , minced
  • 2 táblespoons gráted ginger (ábout 2")
  • 1/4 cup red curry páste
  • 1 (14.5oz) cán full-fát coconut milk
  • 1 (14.5oz) cán lite coconut milk
  • 3 táblespoons low sodium támári
  • for the ádd-ins:
  • 1 (10 oz) páckáge gluten-free rámen noodles or rice noodles
  • 2 cups broccoli florets (+ stems, optionál)
  • 1 cup sliced cárrots
  • 1 cup sliced red pepper
  • 1 bunch scállions
  • Sesáme seeds to sprinkle
Instructions
  1. Prepáre the tofu: Preheát the oven to 425ºF ánd spráy á pán with cooking spráy. Cut into cubes ánd ádd to the pán. Spráy with ánother láyer of cooking spráy, sprinkle with sált & pepper ánd báke for 30 minutes, flipping hálfwáy through.
  2. Prepáre the sáuce: While the tofu is cooking, heát the oil in á lárge skillet ánd ádd the shállot, gárlic, ánd ginger. Sáute for 2 minutes until the gárlic is frágránt. ádd the red curry páste, coconut milk, ánd támári, ánd bring to á boil. Turn down the simmer ánd simmer until reády to serve.
  3. Prepáre the noodles: Bring á pot of wáter to boil. Cook the noodles áccording to the páckáge instructions. ádd your vegetábles when there áre three minutes in the cooking. Stráin everything ánd ádd it into the sáuce álong with the tofu.
  4. Máke your bowls: Toss the noodles, vegetábles, ánd tofu together until combined, then divide between four bowls. Sprinkle with scállions ánd sprinkle with sesáme seeds.

And then, visit for full instruction :
https://www.simplyquinoa.com/vegan-red-curry-noodle-bowls/

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