Crispy Tofu Coconut Peanut Curry with Rice Noodles

Method

1. Step 1 of 12

   Press the tofu between kitchen paper under a flat weight for 5 minutes.

   • firm tofu
   5 min

   

2. Step 2 of 12

   Preheat the air fryer to 200°C for 3 minutes.

   200 °C / 392 °F3 min

   2003

3. Step 3 of 12

   Cut the tofu into 2 cm cubes and toss with the cornflour, oil and a pinch of salt.

   • firm tofu
   • cornflour
   • vegetable oil
   • salt

4. Step 4 of 12

   Air fry the tofu for 14 minutes, shaking the basket twice, until crisp on all faces.

   • firm tofu
   14 min

5. Step 5 of 12

   Trim the green beans and cut them in half.

   • green beans

   

6. Step 6 of 12

   Bring a saucepan of water to the boil on the hob.

   

7. Step 7 of 12

   Cook the rice noodles in the boiling water for 4 minutes, then drain and rinse briefly.

   • rice noodles
   4 min

8. Step 8 of 12

   Fry the curry paste in a wide pan for 1 minute, then whisk in the coconut milk, peanut butter, soy sauce and sugar.

   • red curry paste
   • coconut milk
   • peanut butter
   • soy sauce
   • brown sugar
   1 min

9. Step 9 of 12

   Add the green beans and simmer for 4 minutes until just tender.

   • green beans
   4 min

   

10. Step 10 of 12

    Squeeze in the lime juice and taste for salt.

    • lime
    • salt

11. Step 11 of 12

    Fold the crisp tofu through the sauce just before serving so it stays crunchy.

    • firm tofu

12. Step 12 of 12

    Divide the noodles between bowls, ladle over the curry and top with coriander and sliced chilli.

    • rice noodles
    • fresh coriander
    • red chilli