AIS Sports Nutrition

Joe's tofu, vegetable & noodle green curry

500 g dried rice vermicelli
olive or canola oil spray
1-2 tablespoons green curry paste
2 slender eggplants, cut into thick slices
1 zucchini, sliced
350 g firm tofu, cubed
375 ml CARNATION Light and Creamy Evaporated Milk
1 teaspoon coconut essence
1 cup MAGGI All Natural Vegetable Liquid Stock
300 g broccoli, cut into florets
1 cup fresh or frozen peas
200 g can bamboo shoots, drained
1 cup sliced mushrooms
1 tablespoon lime juice
1 tablespoons brown sugar
2 tablespoons fresh coriander leaves, plus extra, to garnish

Cook vermicelli according to packet instructions; drain well. Spray a nonstick wok or frying pan with oil and heat. Stirfry curry paste over medium heat for 1-2 minutes until fragrant. Add eggplant and zucchini and stirfry for 2 minutes. Add tofu, milk, coconut essence and stock; bring to the boil. Reduce heat and simmer uncovered, for 10 minutes. Add remaining ingredients except coriander for garnish. Cook for 5 minutes until vegetables are tender but still crisp. Serve curry over vermicelli in bowls, garnished with extra coriander.


ANALYSIS per serve 
Energy kJ (Cal)
2171 (519)
1448 (346)
Carbohydrate (g)
Protein (g)
Fat (g)
Calcium, Fibre, Iron, Vitamin C, Zinc

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4-6
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