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Slow-Cooked Firm Tofu Curry
A slow-cooked Asian firm tofu curry with snow peas and bok choy, finished with rice vinegar, chili garlic sauce and five spice, served over egg noodles.
Ingredients
Instructions
Cube the tofu and season it, then roast over medium-high heat until well browned, about 8 minutes.
Add the snow peas and bok choy, cooking until softened, about 4 minutes.
Stir in the rice vinegar, chili garlic sauce and five spice for 2 minutes.
Cook the egg noodles separately and drain.
Let the curry simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the egg noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
