laotian

Rice Vermicelli with Red Curry Coconut Sauce and Tofu

Name: Rice Vermicelli with Red Curry Coconut Sauce and Tofu
Yield: 1 serving
Cuisine: laotian
Ingredients: 72 g rice vermicelli noodles, dry; 151 g firm tofu, cubed; 91 g coconut milk; 91 g vegetable broth; 14 g red curry paste; 4 g neutral oil; 8 g soy sauce; 61 g bean sprouts; 11 g fresh basil leaves; 0.76 g lime wedges

This simmered dish pairs rice vermicelli noodles, dry with firm tofu, cubed, coconut milk and red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

68 g Carbohydrates

33 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

72g rice vermicelli noodles, dry 267 kcal
151g firm tofu, cubed 115 kcal
91g coconut milk 179 kcal
91g vegetable broth 5 kcal
14g red curry paste 25 kcal
4g neutral oil 35 kcal
8g soy sauce 6 kcal
61g bean sprouts 18 kcal
11g fresh basil leaves 4 kcal
1g lime wedges 0 kcal

Cooking instructions

rice vermicelli noodles
Soak or boil rice vermicelli according to the package, then drain well.
red curry pasteneutral oil
In a small pan, warm oil and fry red curry paste for 30 seconds until fragrant.
coconut milkvegetable brothsoy sauce
Add coconut milk and broth and simmer 3 minutes, stirring to make a smooth sauce.
firm tofusoy sauce
Add tofu cubes and soy sauce; simmer 2 minutes to heat through.
rice vermicelli noodlessoy saucebean sproutsfresh basil leaves
Toss noodles with the sauce and top with bean sprouts and basil.
lime wedges
Serve with lime wedges to brighten at the table.