Bet ‘ya can’t say that three times fast ;p
I love a good stifry. But sometimes I get in ruts, making the same kind of stirfry, with the same veggies and grains. I recently came across some super cool looking black rice spaghetti noodles and thought they would be the perfect addition to shake things up a bit. This is very versatile though and can be made with regular noodles, or rice, quinoa – whatever you have on hand and want to use.
Black Rice Noodle Coconut Curry Tofu Stirfry (serves 2 hungry people)
2 servings of black rice noodles (cook according to package directions)
1 8 oz. package of tofu, cubed, lightly tossed in melted coconut oil and baked 15 minutes
1 large carrot, thinly sliced
1 cup of snap peas, trimmed
1 medium zucchini, thinly sliced
1 red pepper, roughly chopped
1 medium tomato, roughly choppd
a generous handful of cilantro, roughly chopped
Coconut Curry Sauce
1 cup of full fat coconut milk
1 tbsp of curry powder
1 tbsp of chickpea flour
1 tsp of garam masala
1 tsp of coriander
sea salt & pepper to taste
Preheat the oven to 350 and start boiling the water for your noodles. Lightly toss your tofu in 1 teaspoon of melted coconut oil and bake for 15 minutes while your noodles cook.
Heat a wok on medium heat on your stove. Add the carrot and sautée for 5-7 minutes, until it begins to soften. Add the snap peas & zucchini and cook for another couple of minutes. Add the pepper, tomato and the coconut milk and bring to a boil. Lower the heat to medium and add the chickpea flour and spices. Allow this to simmer until most of the liquid has cooked off.
It makes a nice, mid-week meal as it’s pretty quick to throw together. Enjoy!