Curried Noodles with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Coconut milk gives this meatless dish a velvety richness. Look for curry paste in the Asian foods section of your supermarket. Use it conservatively, though a little goes a long way. Ingredients:
6 ounces uncooked rice sticks (rice-flour noodles), angel hair pasta, or vermicelli |
1 cup light coconut milk |
1 tablespoon sugar |
2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons bottled ground fresh ginger (such as spice world) |
2 teaspoons bottled minced garlic |
1 teaspoon green curry paste |
1/2 teaspoon salt |
cooking spray |
1 (12.3-ounce) package extra-firm tofu, drained and cut into 1-inch cubes |
1 cup red bell pepper strips |
4 cups shredded napa (chinese) cabbage |
1 cup chopped green onions |
3 tablespoons chopped fresh cilantro |
Directions:
1. Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.
2. Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; sauté 10 minutes or until golden brown. Remove tofu from pan; keep warm.
4. Add bell pepper to pan; sauté 1 minute or until crisp-tender. Add cabbage; sauté 30 seconds. Stir in noodles, coconut milk mixture, and tofu; cook 2 minutes or until noodles are tender. Stir in green onions and cilantro.
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