Hungarian Tofu With Noodles Recipes

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NOODLES WITH TOFU



Noodles with Tofu image

Versatile Chinese egg noodles work in soups, stir-fries or noodle bowls like this one, made with tofu, veggies and a jalapeño and soy dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup seasoned rice vinegar
2 tablespoons low-sodium soy sauce
Kosher salt
1 red jalapeno pepper, halved and thinly sliced 1 tablespoon vegetable oil
1 14-ounce package firm tofu, drained, cut into 4 equal pieces and patted dry
8 ounces sliced shiitake mushrooms (about 4 cups)
Freshly ground pepper
1 10- to 12-ounce package Chinese egg noodles
1 bunch broccolini, trimmed and cut into 2-inch pieces
1 tablespoon toasted sesame oil
2 cups bean sprouts
2 scallions, thinly sliced

Steps:

  • Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
  • Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
  • Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.

Nutrition Facts : Calories 500 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 450 milligrams, Carbohydrate 68 grams, Fiber 6 grams, Protein 25 grams, Sugar 7 grams

ASIAN-STYLE TOFU & CUCUMBER NOODLES



Asian-style tofu & cucumber noodles image

Noodles and tofu make this veggie dish a filling supper, while the chilli and peanuts give lots of flavour

Provided by Good Food team

Categories     Dinner, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 9

2 tbsp soy sauce
knob root ginger , peeled and shredded
1 lime , ½ juiced, ½ cut into wedges
250g pack firm tofu , drained
2 sheets medium egg noodles
1 tsp vegetable or sunflower oil
1⁄2 cucumber , peeled into ribbons
1 tbsp toasted peanut , crushed
1 fat red chilli , deseeded and finely sliced

Steps:

  • Mix the soy sauce, ginger and lime juice in a dish, then add the tofu. Leave to marinate for 5 mins, turning once. Boil the noodles for 4 mins, or according to pack instructions, then drain and cool.
  • Dry the tofu on kitchen paper. Heat the oil in a non-stick frying pan, then fry tofu for 3 mins on each side until golden. Cut into cubes.
  • To serve, mix the noodles, chilli, cucumber, tofu and the marinade in a bowl. Toss, then serve with lime wedges and peanuts.

Nutrition Facts : Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.8 milligram of sodium

TOFU STIR-FRY WITH NOODLES



Tofu Stir-Fry with Noodles image

If you don't have any leftover pasta, cook 6 ounces of spaghetti until al dente, according to package instructions; drain, and rinse under cool water.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

2 tablespoons vegetable oil
1 package (14 ounces) extra-firm tofu, drained, patted dry, and cut into 1/2-inch cubes
Coarse salt
2 red bell peppers, ribs and seeds removed, thinly sliced
1 small head green cabbage (2 pounds), quartered, cored, and thinly sliced crosswise
2 garlic cloves, slivered
1/4 to 1/2 teaspoon red-pepper flakes
2 tablespoon smooth peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
Leftover spaghetti from Tomato-Garlic Spaghetti

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over high heat; add tofu and 1 teaspoon salt. Cook,tossing occasionally, until golden, 8 to 10 minutes; transfer to a plate.
  • Heat remaining tablespoon oil in same skillet over medium-high heat. Add bell peppers, cabbage, garlic, pepper flakes, and 1/2 teaspoon salt;toss to coat. Cover; cook, tossing occasionally, until vegetables are crisp-tender, 8 to 10 minutes.
  • Meanwhile, make sauce: In a small bowl (or liquid measuring cup), stir together peanut butter and 1/4 cup hot water until smooth; stir in soy sauce and vinegar.
  • Add tofu, leftover spaghetti, and sauce to skillet; simmer until heated through and saucy, 1 to 2 minutes.

HUNGARIAN NOODLE SIDE DISH



Hungarian Noodle Side Dish image

This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!

Provided by CORWYNN DARKHOLME

Categories     Side Dish

Yield 10

Number Of Ingredients 13

1 (16 ounce) package wide egg noodles
3 cubes chicken bouillon
¼ cup water
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped onion
2 tablespoons Worcestershire sauce
1 tablespoon poppy seeds
¼ teaspoon garlic powder
¼ teaspoon hot pepper sauce
2 cups cottage cheese
2 cups sour cream
¼ cup grated Parmesan cheese
1 pinch paprika

Steps:

  • Cook egg noodles in a large pot with boiling salted water. Drain well.
  • In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
  • Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
  • Cover and cook on high for 3 to 4 hours. Serve immediately.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 39.3 g, Cholesterol 66.6 mg, Fat 16.5 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 8.6 g, Sodium 826.1 mg, Sugar 2.3 g

HUNGARIAN NOODLE SIDE DISH RECIPE



Hungarian Noodle Side Dish Recipe image

A recipe I found in my Homemaker Schools magazine from TOH. Posting for me to try and for ZWT. Sounds like something my whole family would enjoy and could also be made into a meal with some cooked or grilled chicken added to the noodles.

Provided by diner524

Categories     Hungarian

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

3 chicken bouillon cubes
1/4 cup boiling water
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup onion, chopped
2 tablespoons Worcestershire sauce
2 tablespoons poppy seeds
1/8-1/4 teaspoon garlic powder
1/8-1/4 teaspoon hot pepper sauce
2 cups cottage cheese (16 ounces)
2 cups sour cream (16 ounces)
1 (16 ounce) package medium noodles, cooked and drained
1/4 cup parmesan cheese, shredded
paprika

Steps:

  • In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well.
  • Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
  • Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.

Nutrition Facts : Calories 324.2, Fat 19.9, SaturatedFat 10.5, Cholesterol 52.6, Sodium 862.9, Carbohydrate 23.5, Fiber 1, Sugar 2.5, Protein 13.5

STIR-FRIED NOODLES WITH TOFU



Stir-fried noodles with tofu image

Crunchy veg, smooth noodles and soft tofu, combined with a sweet and spicy sauce. This healthy vegetarian dinner for two is ready in just 30 minutes

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 12

100g fine rice noodle
140g firm tofu
2 tbsp sunflower oil
3 spring onions , shredded
1 small chunk fresh root ginger , finely chopped
1 red pepper , thinly sliced
100g mangetout
100g beansprouts
1 tsp tikka masala paste
2 tsp reduced-salt soy sauce
1 tbsp sweet chilli sauce
roughly chopped coriander and lime wedges, to serve

Steps:

  • Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
  • Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
  • Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

HUNGARIAN TOFU WITH NOODLES



Hungarian Tofu With Noodles image

I adapted this from a recipe I saw on The Polymath Chronicles for Hungarian Chicken. I sized it down for 2 big servings or 3 small servings, and made it vegetarian-friendly (it originally called for 4 chicken breasts to serve 4-6), and wanted to use up some leftover cabbage from making Hungarian noodles...and made it authentic with liberal use of paprika. You can easily make this vegan by using egg-free noodles or pasta. Prep time includes noodle cooking time.

Provided by the80srule

Categories     Soy/Tofu

Time 1h20m

Yield 2-3 , 2-3 serving(s)

Number Of Ingredients 8

2 cups egg noodles, dry
1 (16 ounce) package tofu, drained
1 large Spanish onion, chopped (the yellow kind)
1 cup green cabbage (approx)
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
water (see directions)
1 teaspoon paprika (smoked for extra zing!)

Steps:

  • Boil a quart of salted water and cook the noodles for 8 minutes, you don't want them too soft. Drain and set aside.
  • Cut the tofu into cubes or chunks of your liking, and drain well. Make sure all the excess water is out.
  • Heat the oil in a heavy-bottomed pot and add the onion. Saute until it starts to brown, about 10-15 minutes depending on how big you cut the pieces.
  • Add the paprika and tomato sauce, mixing well. Add the tofu and cabbage.
  • Fill the can from the sauce with water, and pour into the pot, mixing well.
  • Bring the mixture to a boil, then let simmer on low heat for about 30-45 minutes, an hour if you really want the tofu and onions completely browned. Mix with the noodles for a complete meal!

Nutrition Facts : Calories 473, Fat 24, SaturatedFat 3.6, Cholesterol 31.9, Sodium 635.3, Carbohydrate 47, Fiber 6, Sugar 11.6, Protein 23.2

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    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #for-1-or-2     #main-dish     #beans     #hungarian     #european     #vegetarian     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #soy-tofu     #low-in-something     #number-of-servings     #4-hours-or-less     #from-scratch

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