Name: Curried tofu noodle bowl
Total time: 900 s
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 300 gram super-firm tofu; 440 gram rainbow mixed vegetable stir-fry; 1 teaspoon mild roasted curry powder; 2 clove garlic; 1 1/2 tablespoon ginger paste; 1 teaspoon turmeric; 1 tin coconut milk; to taste soy sauce; to taste lime juice; 250 gram rice noodles; as needed cashew nuts

Step 1

Heat half the vegetable oil (15 mL) in a non-stick saucepan on a medium heat. Add the Plant Kitchen super firm tofu (300 g) to the pan and fry, turning occasionally, until all sides are golden brown. Remove from the pan and set aside on some kitchen paper.

Step 2

Add the M&S rainbow mixed vegetable stir fry (440 g) and M&S mild roasted curry powder (2 g) , cooking for 2 minutes before removing from the pan. Set aside.

Step 3

Using the same pan, add the remaining vegetable oil (15 mL) and lightly fry the garlic (2 cloves) before adding in the ginger paste (25 g) and turmeric (2 g) , stirring constantly and cooking for 1 minute. Pour in the coconut milk (1 tin) and gently bring to the boil. Add the fried veg back to the pan and cook for 1 further minute before removing the pan from the heat. Taste and adjust the seasoning with soy sauce (to taste) and lime juice (to taste) , if liked.

Step 4

Heat the M&S rice noodles (250 g) according to the pack instructions.

Step 5

Divide the noodles between four serving bowls. Pour over the curried coconut broth with veg. Scatter over the crispy fried tofu and a few cashew nuts (as needed) , if using.

Curried tofu noodle bowl

RECIPE

Ingredients

To serve

Method

Rate this recipe

Tags

More from Marks & Spencer

Back-of-the-net frozen berry bark

Cherry Bakewell meringue roulade

Orange, lemon and lime polenta cake

Easy peasy British bacon, pea and cheddar pasta

Sunny-side-up bacon sarnie

3 super summery no/low alcohol cocktails

No-churn roasted plum and mascarpone ice cream

Venison burger with blackberry chutney and parsnip shoestring fries

Vietnamese lettuce cups

Indian-spiced Norwegian cod with coconut and black lentils

Springtime chicken souvlaki-style pittas

Spiced tomato kedgeree

Pumpkin and taleggio tart

Honey-roast peach and raspberry salad

Quick and easy harissa chicken with lentils

Jersey Royal and smoked trout niçoise