Thai Green Tofu Noodles Recipes

THAI GREEN TOFU NOODLES

Thai green tofu noodles image

Whip up a bowl of Thai green noodles with tofu in just 30 minutes. It's low in calories and contains a balance of nutrients to fill you up and do you good

Provided by Esther Clark

Time 30m

Number Of Ingredients 11

Ingredients

1 tbsp rapeseed oil
280g pack firm tofu , cut into cubes
300g bag stir-fry veg
150g baby corn , halved lengthways
150g mangetout
2 tbsp Thai green curry paste
1-2 green chillies , thinly sliced
250ml light coconut milk
250g fresh egg noodles
4 spring onions , sliced
lime wedges, to serve

Steps:

Heat the oil in a non-stick frying pan or wok. Add the tofu and fry, turning regularly, over a high heat for 6-7 mins or until golden. Remove with a slotted spoon and set aside.
Tip the stir-fry veg, corn and mangetout into the pan and cook for 5 mins. Stir through the curry paste, chilli, coconut milk and noodles, then bring to a simmer and cook for 5 mins. Return the tofu to the pan. Divide between bowls and top with the spring onion. Serve with the lime wedges for squeezing over.

Nutrition Facts : Calories 331 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium

GREEN BEANS & TOFU WITH CRUNCHY THAI PEANUT SAUCE

Green Beans & Tofu With Crunchy Thai Peanut Sauce image

Another wonderful vegetarian recipe from Mollie Katzen's cookbook "Vegetable Heaven." This is one of my favorite ways to prepare tofu, and you get the added benefits of vegetables and flavorful sauce. Keep in mind that the fresher and firmer the green beans, the better this will taste. Tastes best served with basmati or jasmine rice.

Provided by hannahactually

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups unsalted peanuts (or lightly salted)
2 tablespoons peanut oil or 2 tablespoons canola oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon lemon zest
1 lb firm tofu, cut into small cubes
1 teaspoon salt
1 tablespoon fresh lemon juice
1 lb fresh green beans, trimmed and cut into 1 1/2-inch pieces
red pepper flakes
1/2 cup good-quality peanut butter
1/2 cup hot water
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon minced garlic
1 teaspoon vinegar
1 tablespoon minced cilantro

Steps:

For the stir-fry:.
Place the peanuts in a blender, and grind briefly until they form a coarse meal. Set aside.
Heat a medium-sized heavy skillet. Add 1 tablespoon of the oil, and the ginger and garlic. Sauté for a few minutes, then add the crushed peanuts and the lemon zest. Cook over medium-low heat for 10 to 15 minutes, stirring often, until the peanuts are lightly toasted. Remove from heat and set aside.
As the peanut mixture is cooking, heat a large, nonstick wok or deep skillet. Drizzle in a little oil. When it is very hot, add the tofu and 1/2 teaspoon salt. Cook over high heat for 10 to 15 minutes to let the water evaporate, stirring occasionally. Sprinkle with lemon juice, reduce the heat, and cook for a few minutes longer. Transfer the tofu to the pan containing the peanut mixture and set aside.
Scrape out the wok or skillet if necessary, and return to the heat. Let it get very hot, then add the remaining scant tablespoon of oil. When the oil is hot, add the green beans. (The pan should sizzle when they hit.) Stir-fry over high heat for about 5 minutes, then sprinkle with the remaining 1/2 teaspoon salt and a small amount of red pepper flakes.
Stir-fry just a few minutes longer, or until the beans are divinely tender-crisp (mostly crisp, but just tender enough). Add the peanut-tofu mixture and toss everything together. Serve right away, over rice.
For the peanut sauce:.
Combine peanut butter and water in a bowl; mash and mix until uniform. Add remaining ingredients, and stir until combined. Add a little more water it you prefer it thinner. Salt to taste. Serve warm or room temperature, drizzled over hot green beans.

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