Turmeric Tofu Noodles
Serves 4
Ingredients
2 cans coconut milk
1 block tofu
1 head broccoli
2 cups button mushrooms
2 tsp turmeric
2 sticks sobs noodles
1/2 tsp fish sauce (optional, don’t use if having vegan option)
1/2 tsp rice wine vinegar
4 garlic cloves
4cm ginger
1 lemon
1 tsp chilli flakes
1 cup kale
Salt & Pepper
1 green chilli (for garnish)
1 tsp sesame seeds (for garnish)
Method
Chop broccoli into bite size pieces, and tofu into cubes then set aside. Finely dice garlic and ginger and place in a large pot with a drizzle of oil on a medium to low heat. Stir as the pot starts to heat then add the turmeric, continue stirring. Add the broccoli, mushrooms and tofu and continue stirring so everything is well mixed. Squeeze in the lemon juice, followed by the coconut milk and stir again. Add the fish sauce, vinegar and chilli flakes, season well and stir again. Turn the heat down to low and leave to simmer (if you have a lid then put it on the pot). Boil a separate pot of water for the noodles. While you’re waiting slice the chilli for garnish. Once boiling cook noodles according to pack instructions then drain and set aside. Leave a tiny bit of water in the bottom so they don’t stick. Once the veggie pot is boiling, add the kale and stir. Remove from the heat and start spooning into bowls. Place the noodles on one side of the bowl. Sprinkle on the chilli and sesame seeds.