Tofu And Coconut Noodles

I really don't think that there is anything spectacular about this dish that really makes it stand out.  But, it's still really good.  Not to mention so simple to make, like most things similar to these types of dishes.  And it has coconut milk, which I still seem to be addicted to.  This is another dish that goes well with pretty much any veggies, and is a good fridge cleaner-outer.

Coconut Noodles with Tofu and Veggies

Serves 4

Adapted from Chinese and Thai 400

1 tbsp masaman curry paste
1 tbsp vegetarian oyster sauce
2 tbsp soy sauce
Juice of 1 lemon
1 tbsp corn starch
1 cup reduced fat coconut milk

1 onion, thickly sliced
3 carrots, chopped
1 large head broccoli florets
3/4 lb green beans, chopped into 1/2 inch lengths
1 red bell pepper, chopped
1/4 cup chopped cilantro
12  oz package fried tofu
2 servings frozen egg noodles, cooked in boiling water until thawed, and drained

Mix together the curry paste through coconut milk in a small bowl.  Set aside.
Heat a wok over medium high heat.  Add the onion and carrots, and saute for 2 minutes, and then add the green beans.  Saute for another two minutes and add the bell pepper and broccoli.  Saute until almost tender, about 4 minutes.  Add the remaining ingredients and sauce, and cook until heated through and well mixed, about 2 more minutes.  Serve.

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