Vegan Curry Tofu and Noodlles

🛒 Ingredients

• Two pieces of vegetable egg noodles/rice noodles/wheat noodles (according to taste) boil until cooked then drain
• 250 grams of white tofu or silken tofu, cut into cubes and squeeze out a little water.
• 1/2 onion, roughly chopped
• 2 cloves garlic, finely chopped
• 1 piece of ginger, finely grated
• 2 tablespoons vegetable oil for sautéing
• 2 to 3 tablespoons curry powder or vegan curry paste
• 400 ml thin coconut milk or plain soy milk
• 200 ml boiled water or vegetable stock
• One tablespoon of vegetable soy sauce
• 1/2 teaspoon brown sugar or coconut sugar
• Salt and pepper powder to taste
• Sliced lime/lime
• Sliced spring onions or celery
• Chili powder (if you want it spicier)

👩‍🍳 Instructions

1. 1

   Saute the spices: heat oil in a wok or saucepan, sauté the onion, garlic and ginger until fragrant and wilted. Add the curry powder or curry paste, stir quickly for 1 minute so that the aroma of the spices comes out perfectly.

2. 2

   Cook the tofu: add the tofu pieces, stir gently until coated with the spices, pour in the water and vegetable stock, cook until boiling.

3. 3

   Make the curry sauce: add coconut milk or soy milk, soy sauce, sugar, salt, and pepper. Reduce heat and simmer for 5 to 7 minutes, until the sauce thickens and the spices are absorbed into the tofu. Adjust seasoning.

4. 4

   Serving: Arrange the cooked noodles in a serving bowl. Pour over the hot tofu curry sauce until the noodles are submerged.

5. 5

   Final touch: serve immediately with lime wedges on the side, squeeze a little lime juice over before eating for extra freshness! And your dish is ready to enjoy!