Thai Curry

Enjoying vegan food made easy: This Thai curry with udon noodles is packed with flavour.

Woman with curly hair in modern kitchen featuring stainless steel shelving, plants, and fresh vegetables on counter

Vegan Thai Curry with Sesame-Coconut Tofu Cubes

Difficulty level: easy | Cooking time: 30 min

Ingredients for 4 people

300 g	udon noodles (found in the specialty foods section of the supermarket; linguine can be used as a substitute)
2 EL	canola oil
1	walnut-sized piece of ginger, finely chopped
1	clove of garlic, finely chopped
1	onion
1	thick, long carrot, cut into thin strips with a vegetable peeler
1	yellow bell pepper, cut into thin strips
1	red bell pepper, cut into thin strips
200 g	broccoli, separated into florets
3 TL	yellow curry paste (from the deli section of the supermarket)
1	lime
400 ml	coconut milk
¼ l	vegetable broth
1	zucchini, cut into half-slices
100 g	sugar snap peas, cut diagonally into strips
1	salt, pepper

For the sesame-coconut cubes

400 g	tofu
100 g	shredded coconut
50 g	white sesame seeds
50 g	black sesame seeds
1	salt, pepper
2 EL	flour
4 EL	canola oil

Asian noodle stir-fry with vegetables, cashew nuts and lime slices in a stainless steel pan with handles

You Are What You Cook.

Vegan food has long been more than just a trend. More and more people are choosing a conscious, healthy diet. Give it a try and do something good not only for yourself, but also for your guests – for example, with a vegan Thai curry with sesame-coconut tofu cubes.

Zubereitung

01
Prepare the noodles according to the instructions on the package.

02
Heat the oil in a pan and sauté the ginger, garlic, and onion over medium heat. Then add the carrots, bell pepper, and broccoli and fry for 5 minutes.

Person cooking with black pot and lid, serving pasta with vegetables using a gold serving spoon

03
Stir in the curry paste and lime slices, then add the coconut milk and vegetable stock. Bring to a boil, add the zucchini, and cook everything until the vegetables are tender but still slightly crisp.

04
While the vegetables are cooking, cut the tofu into cubes for the sesame-coconut cubes. Mix the desiccated coconut, sesame seeds, salt, and pepper in a deep plate. In a bowl, whisk 2 heaped tablespoons of flour with 6 tablespoons of water until smooth and creamy.

05
First coat the tofu cubes in the flour mixture, then in the coconut coating. Heat the oil in a pan and fry the sesame-coconut cubes until golden brown.

06
Add the cooked noodles and sugar snap peas to the vegetable pan and simmer everything for 3–4 minutes.

07
Serve the tofu cubes with the Thai curry.