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 381 cal

Kilojoules 1600 kJ

Protein 19 g

Total fat 14 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 9 g

Dietary fibre 7 g

Sodium 330 mg

Calcium 230 mg

Iron 6 mg

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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