Things are so busy it's unbelievable. I had to look on my camera to remember what I ate sufficiently to write about it. Apparently, I ate red curry noodles. I even ate them for lunch again today. Curry is delicious.
This kind of thing is an excellent idea for when you're in need of instant dinner, right now. Sear tofu, boil noodle, heat curry: bang.
Red curry noodle delicious
rice noodles (or you could just make rice)
firm nigari tofu
Thai red curry paste
a tasteless veg oil (or peanut oil)
First, cut a block of tofu into nice small squares or triangles. Sear them on both sides in a hot nonstick pan. You can use some oil to do this, but I didn't.
Tip the done tofu out of the pan to wait a bit. Instead, put in some oil and half an onion chopped however you like. I cut long thin strands. Cook on medium until the onion has started to soften.
In the meantime, put on the water for your noodles. Then chop up a head of broccoli. Other vegetables like green beans or peas or zucchini work fine here too. Add the bits to the pan and cook another five minutes, or until the broccoli turns bright green.
Then add a shaken can of coconut milk and a bunch of curry paste. I added two or three teaspoons at least, and it wasn't spicy enough for me. Bring the whole business to a simmer and let cook for another five or ten minutes. Taste, add your tofu and any more curry paste you want, and simmer a little more. When the tofu is hot and you're satisfied with the spiciness level, you're pretty much done.
While you're simmering the curry, watch the noodle water. When it boils, add rice noodles. They should be done in five minutes or so. Drain them and add them to the finished curry. Stir it all up and serve it in big bowls.