Thai Curried Noodles with Broccoli and Tofu Recipe

Name: Thai Curried Noodles with Broccoli and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp. vegetable oil; 2 large shallots, chopped (1 cup); 1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish; 2 Tbs. yellow or red Thai curry paste; 1 tsp. curry powder; 1 tsp. ground turmeric; 1 15-oz. can light coconut milk; 3/4 cup low-sodium vegetable broth; 2 tsp. light brown sugar; 1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes; 5 oz. dry fettuccine; 5 cups broccoli florets; 6 lime wedges, for garnish

Servings: persons

2 tsp. vegetable oil
2 large shallots, chopped (1 cup)
1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish
2 Tbs. yellow or red Thai curry paste
1 tsp. curry powder
1 tsp. ground turmeric
1 15-oz. can light coconut milk
3/4 cup low-sodium vegetable broth
2 tsp. light brown sugar
1 12-oz. pkg. firm tofu, drained and cut into 1/2-inch cubes
5 oz. dry fettuccine
5 cups broccoli florets
6 lime wedges, for garnish

1
Heat oil in medium pot over medium-high heat.
2
Saute shallots in oil 2 minutes.
3
Add cilantro stems, curry paste, curry powder, and turmeric; cook 1 minute.
4
Stir in coconut milk, broth, and brown sugar, and bring to a simmer.
5
Reduce heat to medium, and cook 5 minutes, then stir in tofu.
6
Simmer 10 minutes.
7
Cook fettuccine in large pot of boiling salted water according to package directions.
8
Add broccoli to pot for last 2 minutes of cooking time.
9
Drain, and add to tofu-curry mixture.
10
Mix well, and serve with lime wedges and chopped cilantro.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tsp. vegetable oil, 2 large shallots, chopped (1 cup), 1/4 cup finely chopped cilantro stems, plus 1/4 cup chopped cilantro leaves, for garnish, 2 Tbs. yellow or red Thai curry paste, and more.

Yes, Thai Curried Noodles with Broccoli and Tofu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curried Noodles with Broccoli and Tofu

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