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Ingredient
Scotch Bonnet Coconut & Tofu Noodles
Introduce
Ingredient
1
Onion
3 Inch
Knob of Ginger
6 Cloves
Garlic
Bunch
Spring Onions
2 Tbsp
Tomato Purée
400 ml
Coconut Milk
400 g
Firm Tofu
4
Pak Choi
400 g
Ramen Noodles
Cooking instructions
* Step 1
Blend up the onion, ginger, garlic and scotch bonnet in a food processor to make a chunky paste.
* Step 2
Finely chop the spring onions.
* Step 3
Add a glug of oil into a pan and then fry off the onion mixture for 10 mins until fragrant and the onions are translucent.
* Step 4
Add in the tomato purée and cook this out for 5 mins until the colour darkens.
* Step 5
Crumble the stock cube into a jug and add in 800ml boiling water.
* Step 6
Pour in the coconut milk and vegetable stock, bring this to a gentle simmer.
* Step 7
Chop up the tofu into small pieces, shallow fry the tofu until golden brown and crisp
* Step 8
Add the pak choy into the soup and cook for 2 mins.
* Step 9
Cook the noodles in the broth according to package instructions.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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