Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
29
High
Nutrition per serving
Calories615.7 kcal (31%)
Total Fat30.5 g (44%)
Carbs65.8 g (25%)
Sugars5.5 g (6%)
Protein27.3 g (55%)
Sodium1934.8 mg (97%)
Fiber5.4 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400gfirm tofu
1 tablespoondark soy sauce
or light
1 tablespooncornflour
200gsoba noodles
coconut oil
200gbutternut squash
peeled, deseeded and cut into 2.5cm cubes
2shallots
diced
2 tablespoonsminced ginger
4garlic cloves
crushed
3 tablespoonsthai red curry paste
240gmixed vegetables
such as sliced red pepper, carrots, courgettes, mushrooms, broccoli florets, aubergine chunks and sugar snap peas
400gcan coconut milk
3 tablespoonsdark soy sauce
or light
ground turmeric
300gbaby spinach
lime juice
1 tablespoonThai basil leaves
sea salt
black pepper
freshly ground
Instructions
Step 1
Start tosswith by preparing heat thesoy and sauce fry the the tofu. and tofu cornflour Cut until the golden tofu to coat. into and small Place crispy. 2.5cm a frying Transfer (1in) pan to cubes over a plateanda medium and keep warm.
Step 2
While the tofu is frying, prepare the soba noodles by soaking them in a bowl of warm water for 3 minutes. Drain and set aside.
Step 3
Then start making the curry. Heat the coconut oil in a large saucepan over a medium heat, stir in the butternut squash, shallots, ginger and garlic and cook for 5 minutes. Add the curry paste and cook for a further minute. Stir in the mixed vegetables, coconut milk, 125ml (4fl oz) water, the soy sauce and turmeric and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
Step 4
Finally, add the spinach and soaked noodles and simmer for about 2 minutes until the noodles are tender but still have a chewy bite. Season with salt and pepper tofu cubes and and the Thai lime basil juice. leaves.Divide between four bowls and top with the crispy
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