Sri Lankan Tofu Curry Noodle Bowl

Sri Lankan Tofu Curry Noodle Bowl

 by @cookingforpeanuts ðŸ’›
Recipe:â €
Press and dry 1-14oz packet extra-firm tofu to remove excess liquid. Cut tofu into about 1-inch cubes. Bake on parchment-lined baking sheet at 400F until golden and slightly crispy. â €
Meanwhile, sauté 1 tsp cumin seeds and 1 tsp black mustard seeds until fragrant, about 30 seconds. ⠀
Add 1 diced red onion, 3 minced garlic cloves, 2 green chilies (deseeded and finely diced), 1/2 tsp turmeric, 1/2 tsp cinnamon, 1/2 tsp chili powder and 1 tsp curry powder. â €
Sauté about 5 minutes before adding 1-15oz can coconut milk, two heads baby bok choy (trimmed and washed) and the baked tofu until heated through and bok choy just wilted. ⠀
Remove from heat and add chopped cashews and fresh lime juice and salt to taste. (Add touch of maple syrup if desired.) â €
Served with millet brown rice noodles. Enjoy!

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