Tofu Noodle Curry
225g/8oz fresh tofu, cubed
1 tbsp Thai fish sauce
½ red chilli, chopped
1 tsp grated fresh root ginger
1 tbsp coconut oil
1 onion, finely sliced
2 tbsp Thai red curry paste
200ml/7fl oz/¾ cup coconut milk
900ml/1½ pints/3⅔ cups hot vegetable stock
200g/7oz green beans, halved
150g/5oz asparagus tips
250g/9oz rice noodles
salt and ground black pepper
chopped fresh coriander (cilantro) to garnish
1 Put the tofu in a shallow dish with the Thai fish sauce, chilli and ginger. Toss to coat, then cover and leave in a cool place to marinate for 30 minutes.
2 Heat the oil in a large pan over a medium heat, then add the onion and fry for 10 minutes, stirring, until golden and tender. Add the curry paste and cook for 2 minutes.
3 Add the tofu and marinade, the coconut milk and hot stock and season with salt and pepper. Bring to the boil, add the green beans and asparagus, then reduce the heat and simmer gently for 8–10 minutes.
4 Meanwhile, put the rice noodles in a large bowl, pour boiling water over them and soak for 30 seconds or cook according to the pack instructions. Drain, then stir into the curry.
5 Spoon into shallow serving bowls and serve immediately garnished with coriander.