Nourishing Amy's Green Curry Noodle Bowls with Tofu and Seaveg Crispies

These Green Curry Noodle Bowls with Nori Tofu are creamy, vibrant and bursting with vegetables and goodness. They are packed with flavour, plant-based protein and ready in 30 minutes, making a great midweek meal.

I love noodles and I also love curry sauces, so this recipe is the best of both worlds. It’s a take on a creamy ramen soup with noodles and tofu on top while containing hidden vegetables to take the nutrition of this meal to the next level. The sauce is rich and creamy yet light and refreshing which pairs so well with the crispy nori covered tofu. This makes the tofu golden and slightly crunchy on the outside while being baked and not fried. There are a few elements to this recipe but it all comes together easily with a few steps and tastes amazing as leftovers, too.

Ingredients

For the Nori Tofu

• 1 pack Clearspring Chilli Seaveg Crispies
• 200g extra-firm tofu
• Oil, to bake 

• 1 tbsp Clearspring Sesame Oil
• 2 spring onions, sliced
• 2 garlic cloves, crushed
• 1 thumb-sized piece ginger, peeled and grated
• 1 courgette, chopped small
• 200g (1/2 head) broccoli, with stalk, chopped small
• 160g frozen peas
• 1 x 400ml tin Clearspring Coconut Milk
• 1 tbsp Clearspring Brown Rice Miso Paste
• 1 tbsp Clearspring Tamari Soya Sauce
• 2 tbsp Clearspring White Tahini Sesame Paste
• 50g baby spinach
• 1 lime, juiced
• Salt and pepper 

• 1 pack (200g) Clearspring Wide Udon Noodles, or similar
• 100g tenderstem broccoli
• 1 spring onion, sliced
• Clearspring Chilli Seaveg Crispies
• Res chilli, sliced
• Nori pickled ginger
• Clearspring Irigoma Toasted White and Black Sesame Seeds
• Fresh coriander or parsley

Method

1. Preheat the oven to 160Fan/180ºC and line one large or two small baking trays with parchment paper.
2. For the nori tofu: crush or finely chop the Chilli Seaveg Crispies into small pieces and place in a shallow bowl. Slice the tofu into cubes and then toss into the nori to coat them evenly. Place on the baking tray and brush or spray with oil. Bake for 20-25 minutes, turning around halfway through cooking time and adding some more oil. They will be golden and crispy.
3. Meanwhile, make the green curry sauce: heat the sesame oil in a large non-stick pan and once hot, add the spring onion, garlic, ginger, courgette and broccoli and fry for 5-10 minutes, until the vegetables are softening. Now add the peas, coconut milk, miso paste, soya sauce and tahini. Bring to a gentle bubble and simmer with a lid on for 10 minutes. Just before cooking time is up, stir in the spinach and lime.
4. Transfer the green curry to a blender and process until smooth.
5. Cook the noodles according to packet instructions, placing the broccoli over the top of the pan in a sieve to steam them at the same time (they’ll only take 2-3 minutes). Drain and rinse the noodles with cold water to stop them from cooking.
6. To plate up: pour the green curry sauce into bowls and add on the noodles and nori tofu. Top with the broccoli, some spring onion, extra Chilli Seaveg Crispies, chilli slices, pickled ginger, sesame seeds and herbs.
7. Enjoy straight away or allow to cool and store in a sealed container in the fridge for 1-2 days and eat cold or warm back up in the pan. The sauce can be frozen for 1 month and allow it to defrost before warming up.

Chef

Amy Lanza

Amy Lanza is the plant-based recipe developer, food and content creator, food stylist, and photographer behind Nourishing Amy. Her debut cookbook, Nourishing Vegan Every Day was released in January 2022 and contains over 80 brand-new recipes for all. Amy’s work has been featured on the front covers of Vegan Life and PlantBased magazines. She has also been included in many other vegan publications such as Thrive.

Website - www.nourishingamy.com

Instagram - @nourishing.amy

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