The ingredient list now reflects the servings specified
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.
Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.
Combine noodles, tofu, curry sauce, and green onion in each serving bowl.
To make the recipe kid friendly, halve the curry paste.
You can omit frying tofu so curry keeps better, travels better, and reduces fat. If choosing this option, add tofu to the curry sauce.
577 calories; 25.1 g total fat; 0 mg cholesterol; 345 mg sodium. 82 g carbohydrates; 9.9 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.