Simple Way to Vegan Crab Rangoon Tofu

Vegan Coconut Curry With Tofu

This morning, vegan crab rangoon was born!

Recipe Summary Vegan Coconut Curry With Tofu

A light vegan curry that's quick to make, travels well , and reheats easily. Add lime juice if desired.

Ingredients | Vegan Crab Rangoon Tofu

¾ (16 ounce) package dried rice noodles

½ (16 ounce) package firm tofu, cut into small cubes

3 tablespoons cornstarch

3 tablespoons vegetable oil

1 teaspoon vegetable oil

1 tablespoon green curry paste

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

2 cups low-sodium vegetable broth

1 (14 ounce) can light coconut milk

2 green onions, finely chopped

Directions

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.

Info | Vegan Crab Rangoon Tofu

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Vegan Coconut Curry With Tofu

Main Dishes, Curries, Vegetarian,