Is it traditional? Definitely no! Is it delicious! Holy, yes! Soft Rice Noodles in a spicy and addicting green curry sauce with all the veggies. As if that wasn’t good enough already, we have some crispy sesame tofu to top everything off. This combination is pretty amazing!
What is special about this dish?
Everything. usually curry is not served with Noodles and it is served with more sauce. Here we do not have that much sauce because we want it to be closer to a str fry kind of dish than to a soup. Also crispy sesame tofu? Never had this at a Thai restaurant before (although I wish I had). So the combination of those two makes this dish really unique, plus we are only using green veggies, which means vitamins pure. Super good.
Actually I do not know exactly how I came up with this dish. I think it is because I am obsessed with curry, but also really love some stir fried noodles. So I probably though that the combination must be heaven. And it definitely turned out to be. If you have been following me round for a while you would know that this „simple“ combo was to simple for me. So I knew I had to add something to make it fancy (that is still easy to make of course)!
How to make crispy healthy tofu
Making crispy tofu is nt hard. But making it healthy is. Why? To make crispy Tofu you could just deep fry it and then you have it! But deep frying always comes with a lot of oil and therefore fats! Is there a way to make healthy crispy tofu? Yes there is! In the oven. Usually I am not a big fan of making crispy things in the oven to be honest. They often just turn out lame and without any taste. But not this tofu.
To add some flavour at first, we are marinating it in some soy sauce. This really gives it so much flavour. Then, we need to coat it. It is important to use breadcrumbs here as they will make it the crispiest. And since we want a little asian touch, we add some sesame seeds. So in the end we have a mixture of sesame seeds and breadcrumbs. Make sure to coat the tofu well on each side.
Now we need to bake them. At very high heat! This is an important step. Before baking tough, we need to drizzle some oil. And yes this is essential. baked good just won’t turn out crispy without oil. And they won’t taste as good either! So we drizzle it with oil, so every tofu piece has some oil. And we also make sure they have space between them on the baking sheet. This is important because when the baking sheet is overcrowded, the tofu will rather steam than bake. After baking, we take it out and let it cool a little bit. Just a little bit will allow it to add the final crisp. And then you have it; addictively good healthy baked tofu.
Is this dish healthy?
Yes! I mean, look at the crazy amount of veggies we have in here. All the green veggies add a whole bunch of vitamins and fibre to the dish. The curry paste adds some good spice, the tofu the protein (and it is not deep fried, which means it is way healthier) and the glass noodles our much beloved carbs. A very balanced, delicious and healthy dish!
Substitutes:
Rice Noodles – Soba Noodles, Ramen, Udon
Brussel Sprouts, Broccoli, Edamamde, .. – truly any veggie you have in your fridge
Green curry paste – any curry paste
Sesame seeds – love them out and use breadcrumbs only
I really really love this dish as a nice and quick dinner or lunch and it also works very well for meal prep! It is full of nutrients, incredibly delicious (and when I say incredible, I mean INCREDIBLE) and super easy to make!
I hope you enjoy this dish as much as I do and will also make it on a regular basis. perfectly comforting for the upcoming colder season too!
Green Curry Noodles with Crispy Tofu
An incredibly delicious and easy dinner or lunch! Spicy Noodles in a delicious, addictive green curry sauce topped off with some seriously good crispy tofu
What you will need
Crispy Tofu
- 400 g tofu
- 6 tbsp breadcrumbs
- 3 tbsp sesame seeds
- 2 tbsp oil
- 3 tbsp soy sauce
Green Noodles
- 250 g rice noodles
- 50 g green curry paste
- 100 ml coconut milk
- 1 tbsp oil
- 100 g broccoli*
- 100 g edamame*
- 2 pak choi*
- 100 g brussel sprouts*
- 100 g spinach*
How to
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Preheat the oven to 220°C. Cut the Tofu into 1cm sized chunks. Toss them in the soy sauce. In a seperate bowl combine sesame seeds and bread crumbs. Toss the tofu in the mixture and spread them out on a baking tray lined with parchment paper. Make sure there is space inbetween the chunks. Drizzle the oil and bake for 17-20 minutes. Then take out and let cool a little bit.
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In the meantime chop all of the veggies into bite sized chunks. Heat up the oil in a nonstick pan. Once hot fry the veggies for 3-4 minutes. Turn down the heat to medium-low. In a bowl combine the coconut milk with the curry paste until smooth.
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Prepare the rice noodles according to package instructions but undercook them for 2 minutes. When done cooking, drain them and add them to the veggies along with the curry sauce and the spinach. Gently mix through until everything is well combined. Divide onto the bowls and top with the crispy tofu! Enjoy!
Notes
*you can use whichever veggies you like or have at home
Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière
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