Curried Noodles With Tofu

“I'm not a vegetarian, but I do enjoy tofu and will always order it in a restaurant if it's an option (which unfortunately only happens when I'm visiting family "in the big city"!). I think I'm finally brave enough to start cooking it at home, and this recipe from Cooking Light has got me salivating :)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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