This quick tofu curry recipe is loaded with veggies. On the table in 30 minutes, it’s perfect for weeknights.
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To make green chilli sauce, place chilli, coriander, lime juice and 2 tbs water in a blender and blend until smooth. Season.
Cook the noodles following packet directions. Drain well. Heat half the oil in a large saucepan over medium heat. Add the tofu and cook, tossing, for 2-3 mins or until golden. Transfer to a plate. Heat the remaining oil in the pan. Cook shallot, stirring, for 3 mins or until soft. Add curry paste and cook, stirring, for 1 min or until aromatic.
Add coconut milk and 1/3 cup (80ml) water and bring to a simmer. Cook, stirring, for 2 mins or until the sauce thickens slightly. Add baby broccoli and zucchini. Cook for 5 mins or until baby broccoli is just tender. Add the snow peas and kale and cook for 2-3 mins or until the kale starts to wilt.
Divide the noodles among serving bowls. Spoon over curry mixture. Drizzle with the green chilli sauce. Serve with coriander sprigs and lime wedges.