Green Curry Tofu over Sweet Potato Noodles

Mmm.. easy eats have been my thing lately. Nourishing, warm, simple meals that involve as few dishes to clean as possible.

Recently in a pinch for dinner ideas, I came up with this beauty.

This particular recipe is hardly a recipe.. more like a mash up of favorites that come together for an unbelievably simple, delicious meal.

I used my mandolin to julienne sweet potatoes into noodles, which I then blanched so that they were just cooked. All the while, fresh tofu was simmering in coconut milk and green curry paste. I topped it with a heavy hand of cilantro and cashews for good measure.

Comfort food at it's finest if you ask me.

 

Green Curry Tofu over Sweet Potato Noodles serves 4

sweet potato, green curry paste, coconut milk, cilantro

• 1 large sweet potato
• 1 cans lite coconut milk *see note
• 2 Tbsp green curry paste 
• 14 oz firm tofu, sliced into 1-inch cubes
• 2 Tbsp fish sauce 
• 1/3 cup cashews, toasted
• 1 small bunch cilantro

Method

Bring a large pot of salted water to a boil. Meanwhile, use a mandolin to julienne slice the sweet potato into 1/4-inch thick noodles, set aside.

In a large saucepan, stir together coconut milk and green curry paste, bring to a boil, add tofu to the pan, cover and reduce heat. Let simmer for 15 minutes. Remove from heat and finish with fish sauce.

Once the water has come to a boil, add sweet potato noodles. Cook for 2-3 minutes, until just cooked, then remove from pot, drain water, and separate the noodles into 4 bowls. Divide green curry and tofu into each bowl, top with cashews and cilantro. Enjoy!

* note: I usually opt for full fat coconut milk, but in this case, a slightly less rich base is more desirable.