Singapore-Style Yellow Curry Rice Noodles with Tofu

Name: Singapore-Style Yellow Curry Rice Noodles with Tofu
Yield: 4 servings
Ingredients: One 16-ounce tub firm or extra-firm tofu; 1/4 cup reduced-sodium soy sauce; 1 teaspoon natural granulated sugar; 1 to 2 teaspoons good-quality curry powder; 1 to 2 teaspoons grated fresh or jarred ginger; 1/4 cup vegetable stock, dry white wine, or water; 8 ounces rice-stick noodles; 1 tablespoon olive oil; 1 teaspoon dark sesame oil; 1 large onion, quartered and thinly sliced; 2 garlic cloves, minced; 1 large carrot, cut into thick 2-inch-long sticks; 1 red bell pepper, cut into narrow 2-inch-long strips; 1 green bell pepper, cut to match red pepper; 1 cup frozen green peas, thawed

January 24, 2012

Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true of this pleasantly offbeat noodle dish, which is seasoned with both soy sauce and curry.

Recipe information

Yield
4 servings

Ingredients

One 16-ounce tub firm or extra-firm tofu

Sauce

1/4 cup reduced-sodium soy sauce

1 teaspoon natural granulated sugar

1 to 2 teaspoons good-quality curry powder

1 to 2 teaspoons grated fresh or jarred ginger

1/4 cup vegetable stock, dry white wine, or water

8 ounces rice-stick noodles

1 tablespoon olive oil

1 teaspoon dark sesame oil

1 large onion, quartered and thinly sliced

2 garlic cloves, minced

1 large carrot, cut into thick 2-inch-long sticks

1 red bell pepper, cut into narrow 2-inch-long strips

1 green bell pepper, cut to match red pepper

1 cup frozen green peas, thawed

Preparation

Step 1
Cut the tofu into 1/4-inch-thick slices. Blot well between clean tea towels or several layers of paper towels. Cut into narrow strips and set aside.
Step 2
Combine the ingredients for the sauce in a small bowl, stir together, and set aside until needed.
Step 3
In a large saucepan or heatproof dish, cover the rice noodles with very hot water. Cover the dish and let the noodles soak for 15 to 20 minutes or until al dente, then drain. Cut the noodles in several directions to shorten (kitchen shears work well for this).
Step 4
Meanwhile, heat the olive and sesame oils in a stir-fry pan. Add the onion, garlic, and carrot and stir-fry over medium-high heat for 4 minutes. Add the bell peppers and tofu strips and stir-fry 3 to 4 minutes longer.
Step 5
Add the cooked noodles to the pan along with the peas and sauce. Toss quickly and stir-fry just until everything is heated through. Serve at once.
Menu Suggestions
Step 6
This is a quick but very hands-on dish, so I suggest simple, recipe-free accompaniments. Steamed broccoli or corn on the cob is good with this. Choose one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
nutrition information
Step 7
Calories: 490
Step 8
Total Fat: 15g
Step 9
Protein: 27g
Step 10
Carbohydrates: 66g
Step 11
Fiber: 7g
Step 12
Sodium: 625mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

TagsCurry Rice Noodle Noodle Pasta & Noodles Southeast Asian Asian Tofu Pea Bean and Legume Vegetable Bell Pepper Main Dinner Dairy Free Vegan Vegetarian Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Sauce

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Menu Suggestions

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes