Coconut Curry Tofu Noodles

Ingredients

• 395 g extra-firm tofu, cubed
• 225 g rice noodles
• 140 g bell peppers and 35 g baby spinach
• 120 ml light coconut milk mixed with 15 ml curry paste
• 1 lime, cut into wedges
• 15 ml oil

Method

1. Step 1

   Cook the 225 g rice noodles according to the package directions and drain them.

2. Step 2

   Heat the oil in a large skillet over medium-high heat and cook 395 g extra-firm tofu, cubed until browned and cooked through.

3. Step 3

   Add 140 g bell peppers and 35 g baby spinach and cook it for 2 minutes until just tender.

4. Step 4

   Stir in 120 ml light coconut milk mixed with 15 ml curry paste and let it bubble for 1 minute.

5. Step 5

   Add the cooked 225 g rice noodles and toss until the noodles are glossy and coated.

6. Step 6

   Finish the noodles with 1 lime, cut into wedges.

7. Step 7

   Divide the noodles between bowls and serve them hot.