Warm and hearty, this curry is a blend of Thai and Indian flavours. The creamy coconut broth has a slight heat, but is perfectly paired with fresh toppings and our Our No Yolks® Extra Broad Noodles.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6
1 pkg (340 g) No Yolks® Extra Broad Noodles
1/4 cup (60 mL) vegetable oil, divided
1 pkg (350 g) extra firm tofu, pressed dry and cut into 16 1/2-inch
(1 cm) thick triangles
1 yellow onion, sliced
4 cloves garlic, minced
2 tbsp (30 mL) ginger puree
1/4 cup (60 mL) Vinadloo curry paste
2 tbsp (30 mL) dark soy sauce
1 tbsp (15 mL) brown sugar
2 tsp (10 mL) turmeric
3/4 tsp (4 mL) salt, divided
1/4 tsp (1 mL) pepper
4 cups (1 L) vegetable broth
2 cans (400 mL each) coconut milk
1/2 small red onion, thinly sliced
1/2 cup (125 mL) cilantro leaves
1/2 cup (125 mL) crispy onions
Lime wedges
1. Heat 1 tbsp (15 mL) oil in a deep skillet or sauce pot set over medium heat. Add onion, garlic and ginger puree and cook for 3 to 5 minutes, stirring occasionally until golden and tender. Add curry paste, dark soy sauce, brown sugar, turmeric and 1/4 tsp (1 mL) salt; cook for 1 to 2 minutes or until onions are well coated and fragrant.
2. Add vegetable broth and coconut milk; bring to a boil. Reduce heat to medium-low. Simmer for 12 to 15 minutes, or until broth is thickened and flavourful.
3. Meanwhile, in a large pot of boiling salted water, cook noodles according to the package directions. Drain and set aside. Heat 1 tbsp (15 mL) oil in a large non-stick skillet set over medium heat. Toss tofu with remaining oil, salt and pepper. Cook tofu for 2 to 3 minutes per side until golden brown and crispy. Remove from skillet and set aside; keep warm.
4. Divide noodles and tofu evenly among serving bowls. Spoon broth mixture evenly over noodles and tofu. Top with sliced red onion, cilantro, crispy onions and lime wedges.
For added kick, drizzle with chili oil if desired.
