Vietnamese

Vietnamese Coconut Vegetable Bowls

35minMediumVeganGluten-free

Crispy tofu served on a bed of rice noodles with a creamy, mildly sweet coconut and vegetable medley.

Ingredients

Vegetables & Fruits

  • 2zucchini

Meat, Fish & Vegi

  • 400gtofu (firm)

Pasta, Rice & Co

  • 200grice noodles

Extras

  • 400mlcoconut milk

Instructions

  1. 1

    Crumble or slice tofu and pan-fry until golden brown.

  2. 2

    Cook rice noodles according to package instructions.

  3. 3

    In a saucepan, simmer coconut milk with sliced zucchini for 8 minutes.

  4. 4

    Stir the fried tofu into the coconut mixture.

  5. 5

    Divide noodles into bowls and top with the creamy tofu and vegetable sauce.

  6. 6

    Serve immediately.

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