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
How to Make It
Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.
Combine coconut milk, sugar, soy sauce, ginger, garlic, curry paste, and salt in a small bowl.
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.
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.
My husband and I really like this dish. He doesn't normally enjoy tofu, but likes it here. Some of the criticism here says that it's bland, and I get this, but honestly, it's also a little lighter (not as in calories, but as in fresh tasting) than a lot of dishes like this, which I enjoy.
Okay, so basically I used the recipe as a base and added more spices and more vegetables; I cooked the tofu with the curry paste, tamari, and coconut milk; it absorbed the flavors and added some "punch" to the dish. Thank you for the recipe. I will add this to my repertoire.
Surprisingly bland, especially given all the ginger and spice in the sauce. Definitely needs more green curry paste. The tofu crumbled apart when I tossed everything together. I would use a tofu that comes sold pre-baked and pre-seasoned, next time. As it is, this dish isn't quite worth the effort.
it was really bland. this is the first time i've made something that my boyfriend said was "not at all good". i thought the sauce was okay, but the tofu isn't given a chance to soak up any flavor. it didn't taste like curry, and i even added more paste as well as curry powder to the tofu when i was frying it. i definitely won't be making this again.
Very yummy and delicious! We used red curry paste instead of green, and we also added 1/2 tsp of homemade curry powder to the dish, which was DEFINITELY a good idea as it would not have been spicy enough without it.