Emerald Isle Coconut Curry Noodles

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and set aside.

   ~10 min
2. 2

   Press firm tofu to remove excess water, then cut into 1-inch cubes. Mince garlic and ginger.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add tofu and cook until golden brown on all sides. Remove tofu and set aside.

   ~8 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same pot. Add minced garlic and ginger and sauté for 1 minute until fragrant.

   ~1 min
5. 5

   Stir in the green curry paste and cook for another minute, until fragrant.

   ~1 min
6. 6

   Pour in the coconut milk and vegetable broth. Bring to a simmer, whisking to combine with the curry paste. Reduce heat to low and simmer for 5 minutes.

   ~5 min
7. 7

   Add broccolini to the simmering sauce and cook for 3-4 minutes, until tender-crisp. Stir in the lime juice, soy sauce, brown sugar, and red chili flakes.

   ~4 min
8. 8

   Add the cooked noodles and fried tofu back into the pot. Gently toss to coat everything in the sauce.

   ~2 min
9. 9

   Stir in the fresh basil and cilantro leaves just before serving.