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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 :
- 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
Instructions :
Prep : 15M | Cook : 4 M | Ready in : 35M |
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Notes :
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