The tofu mushroom curry noodles are seriously packed with flavour, despite being super simple to whip up! Full of veggies and noodles, yet still soupy enough to enjoy a good slurp – the perfect combo! A great vegan friendly dish when you’re after a hearty but fresh dinner option.
I tweaked a recipe from Pinch of Yum
Ingredients List
- 400g firm tofu
- 2tsp cornstarch
- Olive oil
- 250g shiitake mushrooms
- 3 baby pak choy
- 4 cloves garlic
- 4cm piece ginger
- 2tsp curry powder
- 1.5 litres vegetable stock
- 200g dried ramen noodles
- 400ml can coconut milk
- Lime juice
- Salt, spring onions, sesame seeds, chilli oil to serve
Steps
- Preheat oven to 190C
- Press the tofu and then cut into cubes, toss in the cornstarch
- Drizzle with oil then bake for 30-40 minutes, turning once, until golden and crunchy
- Meanwhile, slice the mushrooms and pak choy, separating the leaves from the stems
- Heat some oil in a large, deep pan and then add the mushrooms and pak choy stems. Cook for 5 minutes, stirring occasionally
- Mince the garlic and finely chop the ginger then add to the pan with the curry powder, stir to coat and cook for 5 minutes
- Add the vegetable stock and bring to a simmer
- Add the pak choy leaves and the ramen noodles and stir though, then cook for 3-4 minutes
- Pour in the coconut milk and stir through, cooking until warmed through, then add lime juice
- Spoon into serving bowls and top with the baked tofu
- Top with salt, sliced spring onion, sesame seeds and chilli oil to taste
Ok, I know that looks like a long list of steps and ingredients to make these tofu mushroom curry noodles but I promise they are simple! It all happens in one pan and on one oven tray, and you can have the whole thing ready in the time it takes the tofu to bake!
These tofu mushroom curry noodles keep well, but they will thicken up over time as the noodles soak up the liquid. You can either just add more water or stock when you reheat, or alternatively just skip the step where you cook the noodles and just prepare the rest of the soup. Then you can just cook the noodles as you reheat the soup each time. If I know I’m going to be having it as leftovers I keep the tofu separate as well and reheat it in a pan so it stay crispy, but it’s delicious either way!
Who wants to add these tofu mushroom curry noodles to their meal plan?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!