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Peanut & lime tofu soba noodle curry
Nb persons: 2
Yield:
Preparation time: 30 min
Total time:
Source: one small kitchen
| 180g | soba noodles, (approx 90g per person) |
| 200g | firm tofu, cut into small cubes |
| 3 | spring onions, cut into 3cm sections |
| 10-12 florets | brocolli |
| 1 big handful | leafy greens |
| 1 tbs | ghee |
| 1 splash | extra virgin olive oil |
| 1 small nub | ginger, finely chopped |
| 1 large | garlic clove, finely chopped |
| 1 tbs | curry powder |
| 3-4 | kaffir lime leaves, finely sliced |
| 1 | chilli, finely chopped |
| 1/2 cup | raw peanuts |
| 1/2 cup | shaved coconut |
| few good pinches | sea salt, fine grain |
| 1 tbs | coconut sugar, or palm sugar |
Toast the whole peanuts in a dry wok over medium heat, agitating continuously to avoid burning, until the nuts are fragrant. Remove paperskins, roughly chop and place in a bowl with a few good pinches of sea salt. Lower heat and dry roast coconut in wok. As it begins to brown, add sugar and stir continuously. The sugar should start to caramelise and crisp the coconut up. Remove from wok and combine with the salty peanuts.
Bring a small amount of water to the boil, add soba noodles, reduce heat and simmer for 6-8 minutes or until cooked. Drain and place a lid over to keep warm.
Wipe the wok clean, add ghee and place over medium heat. When hot, add tofu and curry powder and fry for a few minutes, stirring. Add ginger, garlic and whites of the spring onions and keep stirring for a minute or two. Add brocolli and a splash of water and good squeeze of lime or lemon juice to steam the greens. After a couple of minutes add the leafy greens and the green ends of the onions. Keep stirring until all the vegies are just cooked. Stir through the kaffir lime and chilli, and kill the heat.
Refresh the noodles under hot water, drain and serve into bowls. Top with the tofu curry, serve with lime wedges and the salty-sweet peanuts. Oh – and a sparing dash of soy/shoyu helps wet and season the noodles.
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