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Ingredients:
- Vegetable Oil – 4 tblsp
- Tofu with Herbs – 225 gms, cubed
- Red Onion 1, sliced
- Scallions – , cut into 5 cm length sticks
- Garlic – 1 clove, chopped
- Carrots – 2, cut into short sticks
- Green Beans – 125 gms, trimmed
- Yellow Bell Pepper – 1, seeded and cut into strips
- Broccoli – 125 gms, cut into florets
- Zucchini – 1, large, cut into short sticks
- Bean Sprouts – 1/2 cup
- Red Curry Paste – 2 tblsp
- Thai Soy Sauce – 4 tblsp
- Rice Wine Vinegar – 1 tblsp
- Jaggery – 1 tsp
- Basil Leaves – few, plus extra to garnish
- Rice Vermicelli Noodles – 350 gms
Method:
- Heat the oil in a large pan and cook the tofu cubes for 3 to 4 minutes, until browned on all sides.
- Lift out of the oil and drain on paper towels.
- Add the onions, garlic and carrots to the hot oil.
- Cook for 1 to 2 minutes before adding the rest of the vegetables, except for the bean sprouts.
- Stir-fry for 2 to 3 minutes.
- Add the bean sprouts, then stir in the curry paste, soy sauce, vinegar, sugar and basil leaves.
- Cook for 30 seconds.
- Soak the noodles in boiling water for 2 to 3 minutes or until tender and drain well.
- Pile the vegetables onto the noodles.
- Serve topped with the tofu cubes.
- Garnish with extra basil if desired.