Crispy Tofu Coconut Curry Pho
with Ramen Noodles, Cabbage, Carrot & Peanuts
- Soy
- Tree Nuts
- Wheat
- Peanuts
In this Vietnamese pho meets Thai curry fusion bowl, crispy, garlicky tofu and quick-cooking ramen noodles simmer in a luxurious coconut curry broth along with crunchy cabbage and carrot slaw and sweet Thai chili sauce. The pho is finished with crunchy peanuts, fresh cilantro, and a bright squeeze of lime.
Ingredients
1 tablespoon
Cornstarch
1 ounce
Sweet Thai Chili Sauce
1 tablespoon
Curry Powder
1 unit
Tofu
(Contains: Soy)
1 unit
Pho Stock Concentrate
4 ounce
Red Cabbage and Carrot Mix
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
1 teaspoon
Sriracha
4.5 ounce
Ramen Noodles
(Contains: Wheat)
¼ ounce
Cilantro
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
- Bring a large pot of salted water to a boil. Wash and dry produce.
-
Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
-
Quarter lime. Roughly chop cilantro. Roughly chop peanuts.
-
Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes. Drain and rinse thoroughly under cold water, at least 30 seconds.
-
Set noodles aside until ready to serve. Rinse out pot.
-
In a medium bowl, combine cornstarch and a big pinch of salt. Add tofu and gently toss until thoroughly coated.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated tofu and cook, turning occasionally, until browned on all sides, 5-7 minutes.
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Transfer tofu to a paper-towel-lined plate and season with salt.
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In pot used for noodles, stir together cabbage and carrot mix, stock concentrate, curry powder, chili sauce, 1½ cups water, and ¼ tsp sugar (3 cups water and ½ tsp sugar for 4 servings). Cover and bring to a boil over high heat. Cook until veggies are tender, 2-4 minutes.
-
Stir in coconut milk, drained noodles, and a squeeze of lime juice; season with salt and pepper. Cook until flavors have melded and coconut milk has fully dissolved, 1-2 minutes more. TIP: Add more water if you prefer a thinner broth; adjust seasoning with salt to taste.
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Divide pho between bowls. Top with tofu, cilantro, peanuts, and as much Sriracha as you like. Serve with a squeeze of lime juice and any remaining lime wedges on the side.
