Curried Noodles with Tofu

Randy Mayor; Melanie J. Clarke

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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 15%
  • Fat: 4.9g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 11.5g
  • Carbohydrate: 51.4g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 678mg
  • Calcium: 89mg

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

Preparation

  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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