Mar 4, 2012


prep time

as the weather has (inevitably) shifted back to winter a warm curry lunch seemed fitting - plus i had a block of tofu in the fridge that was begging to be used... result = sticky tofu + vegetable curry


1 block of firm tofu diced and dry fried (no oil) 
1/3 large red capsicum
1 1/2 cups of roughly chopped green 'curly' cabbage
1 1/2 cups of frozen sugar peas (defrosted)
1 stick of buckwheat noodles (par boiled in separate pot of boiling water)
1/2 jar of chosen curry sauce or d.i.y (i used a 1/2 jar of patak's tikka masala that was in the fridge)
1/2 cup coconut cream (optional extra to make the sauce a little more creamy)

saute the capsicum to soften. add the cabbage and snap peas - cook for 2 mins on med heat. add the sauce - cook for 5 mins on med heat. add the tofu back to the pan and the buckwheat noodles - combine, cook to heat through and serve!

serves 4
sticky tofu + vegetable curry w/buckwheat noodles

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