In Recipes

Serves:  6

Preparation Time:  30 minutes

Cooking Time:  45 minutes



600g tofu, cubed

80ml soy sauce

3 Tbsp corn starch

60ml coconut oil


6 Tbsp coconut oil

250g exotic mushrooms

6 bok choy, sliced in half length ways

2 onions, thinly sliced

4 cloves garlic, thinly sliced

1 thumb ginger, grated

8 Tbsp red curry paste

2 cans (800ml) coconut milk

500ml vegetable stock

1/3 cup smooth peanut butter

Soy sauce, approximately 50ml

Brown sugar, approximately 50ml

Limes, approximately the juice and zest of 2-3 limes

200g egg noodles, cooked

6 medium-soft boiled eggs

80g mange tout

½ cup julienne carrots

2 spring onion, sliced at an angle

3 radishes, finely sliced

Mixed sesame seeds, toasted



Drizzle the soy sauce over the tofu and toss well. Allow to marinate for 10 minutes, tossing again halfway.

Then add the corn starch and mix well.

Heat the coconut oil in a pan over a medium heat. Add the tofu and cook until golden all over, then remove from the heat and drain on paper towel.


Heat 3 Tbsp coconut oil in a pot over a medium heat.

Add the mushrooms and sauté until just al dente, then remove from the pot. Add the bok choy and sauté until slightly wilted.

Add another 3 Tbsp coconut oil to the pot.

Add the onions, sauté for 8 minutes, then add the garlic and ginger. Sauté gently for a further 5 minutes.

Add the curry paste and stir, cooking for 3 minutes.

Add the coconut milk and stock. Bring it to a boil then turn down the heat and allow to simmer slowly for 30-40 minutes, until slightly thickened and flavorful.

Put the peanut butter into a bowl. Add a cup of the hot broth to it and whisk until combined. Then tip this back into your broth pot. Whisk through.

Season to taste with soy, brown sugar and lime juice and zest. Add the noodles to the broth and stir through. Top with the tofu, mushrooms, bok choy, eggs, mange tout, carrots, spring onion, and radish.  Finish with a sprinkle of sesame seeds.

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