Curried Noodles with Tofu
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1
Nutrition balance score
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Ingredients
4 servings
6 ouncesrice sticks
uncooked, rice-flour noodles, angel hair pasta, or
1 cuplight coconut milk
vermicelli
1 tablespoonsugar
2 tablespoonslow-sodium soy sauce
1 ½ tablespoonsfresh ginger
1 ½ tablespoonsground fresh ginger
bottled, such as
2 teaspoonsminced garlic
bottled
1 teaspoongreen curry paste
or red
½ teaspoonsalt
cooking spray
1 x 12.3 ounceextra-firm tofu
package, drained, pressed, and cut into 1-inch cubes
1 cupred bell pepper strips
4 cupsnapa cabbage
shredded, Chinese
1 cupgreen onions
chopped
3 tablespoonsfresh cilantro
chopped
Instructions
Step 1
Combine coconut milk, sugar, soy sauce, curry paste, and salt in a small bowl.
Step 2
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu and season both sides with salt/pepper, other seasoning as desired. Sauté 10 minutes or until golden brown.
Step 3
Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes. Drain.
Step 4
Remove tofu from pan; keep warm.
Add bell pepper to pan; sauté 1 minute or until crisp-tender. Add ginger, garlic, 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, add salt or extra soy sauce as needed
