Informations supplémentaires
25 min.
|
755 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of water to a boil. Cut the tofu into small cubes. Cut the carrot(s) into half moons. Remove the stems and coarsely chop the snap peas. Chop the cilantro, the ginger and the nuts.
2. Cook the noodles
Cook the noodles in the boiling water for 3-4 minutes. Drain and rinse to prevent them from sticking together.
3. Cook the tofu
Heat a drizzle of oil in a big pan over medium-high heat. Cook the ginger and the curry paste (to taste, very spicy, adjust for children) for 1 minute.
4. Add the coconut
Add the tofu and the carrot(s) and cook for 4 minutes. Add the broth cube, the coconut milk and 1 2P | 1.5 3P cups of water. Bring to a boil and simmer for 5-6 minutes over medium heat. Cook the tofu and the carrot separate from the sauce.
5. Add the noodles
Add the noodles and the snap peas and cook for 2 minutes. Add salt and pepper to taste. Cook the vegetables separate from the sauce.
6. Plate your dish
Serve and garnish with the cashews and the cilantro. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
300gTofu
0.5unitCilantro
1unitCarrot(s)
120gSnow Peas
100gRice Noodles
0.5unitGinger
0.5unitVegetable Broth Cube(s)
40gCashews
7.5mlRed Curry Paste
200mlCoconut Milk
What you need
pan, pot, strainer, tongs, wooden spoon
755 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
105g
35%
fat
32g
49%
cholesterol
0mg
fiber
8g
32%
protein
21g
saturated
20g
100%
sodium
232mg
10%
sugar
5g
trans
0g