Tofu curry with noodles

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

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1 red onion, cut into thin wedges
800g frozen mixed Asian stir-fry vegetables, partially thawed
300g firm tofu, diced into 2.5cm cubes
215g pouch Pataks Original Stir Fry Punjabi 5 Spice Medium
2 x 200g packets gluten-free pad Thai noodles

Instructions

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1 Heat 1 tablespoon olive oil in a wok or large non-stick frying pan set over medium-high heat. Add onion and cook until slightly soft. Add vegetables and stir-fry for 5 minutes, or until tender.

2 Add tofu cubes and curry sauce to wok with 1/4 cup water. Stir-fry for 2 minutes, or until sauce heats through.

3 Meanwhile, prepare noodles according to packet instructions and drain. Divide curry and noodles among 4 bowls, drizzle with any remaining sauce and serve.

Variations

Make it gluten free: Check tofu and noodles are gluten free.

Nutrition Info (per serve)

Calories 381cal

Kilojoules 1600kJ

Protein 19g

Total fat 14g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 9g

Dietary fibre 7g

Sodium 330mg

Calcium 230mg

Iron 6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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