Vegetable and Tofu Coconut Red Curry Daikon Noodles
Try this Vegetable and Tofu Coconut Red Curry Daikon Noodles recipe, or contribute your own.
Try this Vegetable and Tofu Coconut Red Curry Daikon Noodles recipe, or contribute your own.
- 2 garlic cloves minced
- 2 tablespoons red curry paste
- 2 cups broccoli florets
- 1/2 ablespoon extra virgin olive oil
- 1 tablespoon freshly minced ginger
- 5 scallions, whites and greens separated and then sliced on an
- 1/2 ablespoon curry powder
- 1 15 oz can coconut milk (shaken)
- 1 red bell pepper sliced into 1/4†strips
- 1 yellow or orange bell pepper sliced into 1/4†strips
- 12 oz extra firm tofu
- 1 large daikon peeled blade b (about 1 lb)
- sriracha to taste (1 tablespoon or more)
- 1/4 cup roughly chopped cilantro
- Carbohydrate 13.259321386 g
- Cholesterol 0 mg
- Fat 5.90449659019 g
- Fiber 4.95424416968804 g
- Protein 12.35841850377 g
- Saturated Fat 0.584476245606 g
- Serving Size 1 1 Serving (231g)
- Sodium 46.846885544 mg
- Sugar 8.30507721631196 g
- Trans Fat 0.833750662744001 g
- Calories 137 calories
Step-by-step
- Pour the contents of the coconut milk into a medium mixing bowl and whisk together with a fork until the oil and thick parts combine. Set aside.
- Remove the tofu from its package. Place on top of two layers of paper towels. Place two more layers of paper towels on top and press firmly down to release extra moisture. Repeat until all excess moisture is released and then cut into ½â€ cubes. Pat dry and set aside.
- Heat the oil in a large pot over medium-high heat. Add in the garlic, ginger, scallion whites, curry paste and curry powder. Cook, stirring often, until fragrant, about 1-2 minutes.
- Add the peppers and broccoli and sauté for 3-5 minutes or until vegetables begin to soften. Add in the coconut milk and then raise heat to bring to a simmer. Once simmering, reduce heat to medium-low and add in the tofu.
- Cook at a simmer until vegetables are crisp-tender, about 5 minutes and then add in the daikon noodles and cook for another 5 minutes or until al dente.
- When ready, if desired, add in sriracha, stir in cilantro and serve, garnished with green scallions.
Working without a dedicated wok requires relying on a wide, heavy-bottomed pot to maintain proper heat retention when searing aromatics. Red curry paste achieves its depth through a concentrated base of fermented shrimp paste, galangal, lemongrass, and dry red chilies, which undergo fat-soluble extraction when bloomed directly in warm oil. Pressing extra firm tofu between layers of paper towels forces out excess surface water, allowing the porous soybean curd to absorb the surrounding coconut milk reduction rather than diluting it. Combining aromatics like ginger, garlic, and scallion whites directly in the fat phase releases volatile essential oils before the liquid ingredients dilute the pan temperature. Daikon radish supplies a pungent, peppery bite originating from glucosinolates, compounds that mellow significantly upon gentle thermal exposure. Controlling the simmer time ensures the broccoli florets retain bright chlorophyll pigmentation and crisp-tender resistance instead of yielding to mushy over-processing. Canned coconut milk separates naturally during storage, necessitating thorough whisking before introduction to recombine the aqueous liquid with suspended fats. Fresh cilantro and sliced scallion greens added at service supply sharp, herbaceous top notes that contrast against the rich coconut base.
