Asparagus tofu

Asparagus & tofu Thai noodles

Tasty veggie noodle bowl with fresh herbs and spices and a creamy coconut sauce

By , 12 April 2018

(6 votes)

Asparagus & tofu Thai noodles

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 378g serving contains

  • Energy

    2103KJ

    503KCAL

    25%

  • Fat

    17.0g

    med

    24%

  • Saturates

    5.7g

    med

    29%

  • Sugars

    4.9g

    low

    5%

  • Salt

    0.87g

    low

    15%
of your reference intake.
Typical energy values per 100g: 556kJ/133kcal.
Ingredients
  • 396g Cauldron Tofu
  • 250g Asda Rice Noodles
  • 1tsp rapeseed oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 3cm piece ginger, finely chopped
  • 1 green chilli, finely chopped
  • 150g Grower's Selection Asparagus, woody stems removed and chopped
  • 1 red pepper, deseeded and sliced
  • 200ml reduced-fat coconut milk
  • 2tbsp Asda Red Thai Curry Paste
  • 2tbsp reduced-slat soy sauce
  • 30g Asda Peanuts, chopped
  • 2tbsp chopped basil
  • Juice of 1 lime, plus extra wedges to serve
Method

  • Drain the tofu on kitchen roll for 10 mins. Cut into cubes.

  • Cook the rice noodles according to the pack instructions. Drain and run under cold water, then set aside.

  • In a frying pan or wok, heat the oil. Add the shallot, garlic, ginger and chilli and fry over a medium heat for 5 mins.

  • Increase the heat, add the asparagus and red pepper and cook for a further 2 mins.

  • Add the coconut milk, curry paste and soy sauce. Stir well, add the tofu and simmer for 5 mins.

  • Toss the noodles, peanuts and chopped basil into the sauce. Squeeze over the lime juice and serve with lime wedges, to garnish.