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Preparation time
5 minutes
Total time:
35 minutes
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Ingredients
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1 pack 450 g KOO tofu, cubed
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30 mL (2 tbsp.) toasted sesame oil
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15 mL (1 tbsp.) soy sauce
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To taste salt, garlic salt, and ground pepper
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45 mL (3 tbsp.) hoisin sauce
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1 onion, chopped
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1 clove garlic, minced
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15 mL (1 tbsp.) ginger, grated
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625 mL (2 1/2 cups) Compliments coconut milk
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250 mL (1 cup) Compliments vegetable broth
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5 mL (1 tsp.) curry powder
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500 mL (2 cups) broccoli, cut into florets
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1 pack 113 g shiitake mushrooms, halved
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1 pack 300 g Haiku Asian style noodles
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To taste sesame seeds
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Directions
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Preheat the oven to 200 °C (400 °F).
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In a bowl, combine the tofu, half of the sesame oil, soy sauce, salt, garlic salt, and ground pepper, if using. Place on a tray lined with parchment paper. Bake for 15 minutes, then turn over. Bake for 10 minutes more. Remove the mixture from the oven, add hoisin sauce, and mix. Keep warm.
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In a non-stick pan, heat remaining oil and sauté onion, garlic, and ginger for 2 minutes.
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Add coconut milk, chicken broth, and curry. Season to taste, mix, and bring to a boil.
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Add broccoli, mushrooms, and noodles. Cover and cook for 3 minutes.
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Mix gently.
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Pour into bowls, adding the tofu, then garnish with sesame seeds, to taste. Serve immediately.
Chef’s secret
- For extra-crunchy tofu, wrap the block in a paper towel and place a weight on top for 10–15 minutes before slicing.
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