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Zucchini, Green Bean And Coconut Curry With Fried Tofu And Rice Noodles
BITE20Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- rice noodles (thick ones)
- firm tofu (drained, well dried on paper towels, cut into 3cm cubes)
- cornflour (for dusting tofu)
- vegetable oil (for frying)
- red onion (chopped)
- ginger (approx. 4cm, peeled and sliced)
- cumin seeds (toasted in a dry pan over moderate heat until fragrant and slightly darkened in colour)
- roots
- coriander
- green chilli (sliced, or more to taste if desired)
- lemongrass (white part only, sliced)
- salt
- ground turmeric
- garlic (sliced)
- coconut milk
- zucchini (thinly sliced)
- coriander leaves
- beans (stalk ends cut off, blanched in a saucepan of boiling water for 2 minutes)
- roasted peanuts (crushed or chopped coarsely, unsalted)
- limes (halved, for serving)
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