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Curry Noodles with Tofu

kept byShelby

Serves 2.


1 TBSP canola oil
1 large shallot, minced
1 heaping TSP crushed garlic
1 heaping TSP crushed ginger
1 heaping TSP crushed lemongrass (or fresh, white parts, minced)
2 TBSP brown sugar
1 TBSP ground coriander
6 oz (about 2/3 C) full fat coconut milk
1 TBSP fish sauce
1 TBSP lime juice
1-2 TSP Sriracha sauce (to taste)
4-6 oz (dry) skinny pasta of choice (I used buckwheat soba noodles)
1 block extra-firm tofu, pressed and cubed
1 bell pepper, sliced in to thin strips
Sesame seeds (optional)

  1. Heat oil over medium heat in a large skillet or wok. Add shallot, garlic, ginger and lemongrass. Cook until soft, fragrant and light brown, about 5-7 minutes.
  2. Add brown sugar and stir until melted, about 30 seconds.
  3. Reduce heat to medium-low and stir in coriander, coconut milk, lime juice, fish sauce and Sriracha. Cook until slightly thickened, stirring frequently, about 5 minutes. Transfer to a heatproof bowl, cover with foil and set aside.
  4. Return burner heat to medium. In the same pan, add tofu in a single later. Without tossing or moving the cubes, allow them to brown, about 7-9 minutes. Flip once and brown on the other side.
  5. Meanwhile, cook noodles according to package directions. Drain and toss with a bit of oil to prevent sticking.
  6. When tofu is browned on both sides, move it to one side of the pan and add the peppers to the other side. Cook them until they stop sweating and are slightly soft, 3-4 minutes, then toss them with the tofu.
  7. Add noodles and sauce to pan and toss gently until everything is coated. Sprinkle with sesame seeds and serve immediately.



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