Spaghetti with Tofu and Curry

Spaghetti with Tofu and Curry

Spaghetti with Tofu and Curry

An interesting twist on spaghetti with curry sauce and tofu

March 1, 2013

Dietary Consideration

serves for

4

total time

0 HR 40 MIN

ingredients

Tofu
400 g, smoked, plain
Pepper
1 tbsp
curry
2 tbsp, powder
Chilli
2 each, red
Garlic
2 cloves
Oil
5 tbsp
Milk
200 ml, coconut
noodles
250 g, Chinese egg
Soybean sprouts
1 handful
Fish
2 tbsp, sauce
Soy sauce
2 tbsp
Vinegar
1 tbsp
sugar
1 tbsp

Preparation

Dice the tofu and drain on paper towel. Put the noodles into a bowl and soak in lukewarm water. Heat the oil and brown the tofu on all sides for 2-3 minutes.

Add the coconut milk. Halve the chilis, remove the seeds, wash and cut into pieces. Peel and finely chop the garlic. Add both to the pan with the spices and bring to a boil. Drain the noodles, break into smaller pieces if necessary and add to the pan.

Cook gently in the hot sauce for 3-4 minutes, until done. Mix in the soybean sprouts and warm in the sauce. Add soy sauce, vinegar, sugar and fish sauce to taste. Divide between 4 small bowls and serve hot.

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