Thai Curry Nuggets with Vegetables, Brown Rice Noodles

The day before yesterday when I was shopping at Weaver Street Market Coop, I found products from a new company called Hodo that looked appealing (and they were on sale). I bought their Thai curry nuggets as well as braised tofu with Chinese five-spice. The nuggets are great!

They have very nice flavor and a chewy texture. They are great right out of the package, but today I decided to cook them with vegetables and red curry paste, and serve with brown rice noodles (my wife and daughter were away so I could cook tofu, which my wife has problems digesting, since I was cooking for myself).

The nuggets are a bit high in fat; the whole 8 ounce package has about 17 1/2 grams of fat. For tonight's meal, I used maybe a third of the package, so will call this about 6 grams of fat, which isn't bad.

I simply sauteed (with no oil) some onion, garlic, kale, bell pepper, and the nuggets, mixing in red curry paste. I served with brown rice noodles topped with black sesame seeds and tamari sauce.

Results

The tofu is delicious right out of the packet so it's no surprise that dinner was very good with all of the other flavors cooked together. In hindsight, the red curry paste didn't go great, but I used it to add more heat to the tame curry. Though I had mentioned garlic, I actually forgot to cook with garlic; the dish would have been even a slight bit better with garlic.

Ideas for the future

I love this new tofu product and only wish that it were lower in fat. I may contact the company and see if they might consider a baked or even air fried product. I should continue to make dishes like this when I'm not cooking for my wife, but don't need a curry paste. Perhaps a hint of lemon and miso dressing may be nice.