Tofu Egg Noodles In Coconut Sauce Recipes

NOODLES WITH TOFU

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.

EGG NOODLES WITH TOFU

Steps:

• Cook the noodles: boil 5 cups water with the salt and add the noodles. While they are boiling, separate them, with a large fork so that they cook evenly and don't stick together. Let them boil for 3 minutes, then transfer them to a colander and put them under cold running water until they are cool. Leave them in the colander to drain completely.
• Heat half the oil in a wok and stir-fry the shallots, garlic, and ginger for 2 minutes. Add the soy sauce and tomatoes, and stir for 30 seconds.
• Add the cold noodles and keep turning and tossing them around until they are hot again. Remove the wok from the heat and cover it, so that the noodles stay warm.
• In another wok or frying pan, heat the remaining oil and add the chopped chilies and yellow bean sauce. Stir for 2 minutes. Raise the heat and add the lightly beaten eggs and scallions. With a wooden spoon, vigorously stir the mixture until the eggs are scrambled.
• Transfer the tofu mixture to the wok with the noodles. Heat together over a low heat, stirring and mixing so that everything is evenly hot. Serve at once.

TOFU EGG NOODLES IN COCONUT SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat; pour in egg mixture and cook until firm, 3 to 5 minutes. Slide eggs onto work surface and cut into bite-size cubes.
• Heat sesame oil and canola oil in a large skillet over medium heat. Add tofu; cook until golden brown on all sides, 8 to 10 minutes. Transfer tofu to a plate. Add mushrooms and broccoli to skillet; cook until broccoli is tender, 5 to 7 minutes.
• Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.
• Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Stir until peanut butter and tahini have dissolved, 2 to 4 minutes. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.

TOFU EGG NOODLES IN COCONUT SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat; pour in egg mixture and cook until firm, 3 to 5 minutes. Slide eggs onto work surface and cut into bite-size cubes.
• Heat sesame oil and canola oil in a large skillet over medium heat. Add tofu; cook until golden brown on all sides, 8 to 10 minutes. Transfer tofu to a plate. Add mushrooms and broccoli to skillet; cook until broccoli is tender, 5 to 7 minutes.
• Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.
• Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Stir until peanut butter and tahini have dissolved, 2 to 4 minutes. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.