Tofu curry noodles

Tofu curry noodles


20 minutes









Making this recipe


2 nests of flat rice noodles
2-4 tsp Chermoula Spice Blend
2 tsp Crushed Red Chillies
1 tsp salt
½ tsp pepper
4 cloves garlic, thinly sliced
2 shallots, thinly sliced
½ onion, thinly sliced
2 tomatoes, chopped into quarters
2 tbsp sesame oil
2 tbsp olive oil
200ml coconut milk
Handful of chopped coriander
Handful of bean sprouts
2 bunches bok choy
500ml water

For the tofu:
280g tofu, diced
Dash of olive oil

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These tofu curry noodles are delicious with a great kick from our Chermoula!

Step 1:

Boil the rice noodles according to the instructions on the packet (about 3 minutes). Drain and set aside.

Step 2:

Heat a dash of olive oil in a frying pan and fry the tofu over a medium heat until brown on each side (about 4 minutes on each side). Set aside.

Step 3:

In a saucepan, heat the olive oil and sesame oil over a low flame. Add the shallots, garlic, onion and tomatoes and mix well.

Step 4:

Add the salt, pepper, Chermoula Spice Blend and Crushed Red Chillies and stir, making sure the ingredients are well coated. Cook for 3 minutes.  *Please adjust amounts for seasoning if you don’t want as much heat!*

Step 5:

Stir in the coconut milk and water, making sure the broth is well mixed. Simmer for 5 minutes.

Step 6:

Add the bok choy and bean sprouts, and cook for a further 2 minutes.

Step 7:

To serve, place a portion of cooked noodles, tofu and chopped coriander into a bowl. Spoon a generous serving of broth into the bowl and enjoy.