Thai Curried Noodles with Broccoli and Tofu

This dish is just easy comfort food in a bowl. Noodles, tofu, and broccoli swimming in a curried coconut broth with a squeeze of lime. What's not to like about that? Did I mention you can make it in about 20 minutes? Yeah. That's right. My work is done here.

Thai Curried Noodles with Broccoli and Tofu

From Vegetarian Times

• 2 teaspoons vegetable oil
• 2 large shallots, chopped
• 2 tablespoons red or yellow Thai curry paste
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 15-oz can light coconut milk
• 1/2 cup low-sodium vegetable broth
• 2 teaspoons light brown sugar
• 1 package firm tofu, drained and cut into 1/2-inch cubes
• 5-6 oz dry fettuccine
• 5 cups broccoli florets
• Lime wedges

Heat oil in medium pot over medium-high heat. Saute shallots in oil 2 minutes. Add curry paste, curry powder, and turmeric; cook 1 minute. Stir in coconut milk, broth, and brown sugar, and bring to a simmer. Reduce heat to medium, and cook 5 minutes. Stir in tofu and simmer for 10 minutes.

Cook fettuccine in a large pot of boiling salted water according to package instructions. Add broccoli to pot for last 2 minutes of cooking time. Drain, and add to tofu-curry mixture. Mix well and serve with lime wedges.