Tofu, asparagus and baby corn thai curry

Another summery vegetarian meal with seasonal ingredients with a fresh yet spicy taste, filling, protein-rich, nutritious and fully balanced. This also vegan friendly (depending on the sweet chilli sauce and noodles)!


  • 150g flat noodles (pre-cooked or dry)
  • 300g tofu (pre-cooked firm or silken)
  • 2 limes (1 for juice and 1 cut into slices/wedges)
  • 3 tbsp sweet chilli sauce (bottled or self-made)
  • 3 tbsp sunflower oil
  • 10 baby corn (sliced diagonally)
  • 12 asparagus spears (sliced diagonally)
  • 6 spring onions (thinly sliced)
  • 250g – 300g beansprouts
  • 3 garlic cloves (or more to taste)
  • Handful of fresh coriander
  • Handful chopped dry pan fried cashews
  • Pinch of salt (or more to taste)

1. Prepare the noodles as per instructions (pre-boil or wash the pre-packaged noodles ready to place in the pan – remember to do this last minute to ensure the noddles remain firm)

2. Mix and set aside the lime juice and sweet chilli sauce ready to use later.

3. Heat 2 tbsp of the sunflower oil in a non-stick wok and prepare the tofu (dependent on whether silken or not but, in any case, until golden).

4. Add the remaining 1 tbsp oil together with the asparagus and baby corn and cook for around 2 minutes until it is slightly tender and then add the garlic, spring onions and beansprouts for an additional 3 minutes.

4. Stir in the noodles and pre-prepared sauce along with a pinch of salt (more to taste).

5. Serve the contents of the wok, garnish with the lime wedges, cashews and fresh coriander and enjoy.



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