Dana Treat has never met a Southeast Asian noodle dish she didn’t like -- and this one is no exception. The combo of coconut milk, soy sauce, and curry make the taste buds sing! A variation on a recipe from Deborah Madison’s Vegetarian Cooking for Everyone, this dish is incredibly versatile -- change it to your hearts delight. Here are two low-fat notes. This kind of dish can actually be kind of unhealthy. Two ways to combat that are by using low-fat coconut milk, and by not deep frying the tofu.
8 ounces dried Chinese egg noodles (linguine can do in a pinch)
8 ounces extra-firm tofu, pressed dry and cut into 1 inch pieces
2 large shallots, thinly sliced into rings
3 garlic cloves, minced
1 tbsp. minced fresh ginger
1 15-oz. can unsweetened low-fat coconut milk
1-3 tbsp. Thai red curry paste
2 tbsp. soy sauce
1 handful snow peas, strings removed
1/2 cup frozen peas, thawed
2 scallions, thinly sliced into rounds
3 tbsp. chopped cilantro
Cook noodles in plenty of boiling water until tender, about 4 minutes for the Chinese egg noodles and slightly longer for linguine. Drain and rinse well to stop the cooking and to keep them from sticking together. Set aside.
Heat a nonstick skillet over medium-high heat. Spray with nonstick cooking spray and add the tofu. Cook on each side, flipping as the tofu turns slightly brown. Pour out onto a paper-lined plate and set aside.
Heat a wok or a skillet over medium-high heat. Pour in just enough canola oil to coat the bottom and add the shallots. Cook until starting to brown, about 4 minutes. Add the ginger and garlic and cook, stirring constantly, until very fragrant, about 2 minutes. Add the coconut milk, curry paste, and soy sauce and stir to break up the paste. Add the snow peas and green peas. Lower heat to medium-low and cook until the snow peas start to become tender, 3-4 minutes. Add the noodles and tofu and stir well. Add the scallions and cilantro and give it another good stir. Allow to cook for 2 minutes to blend flavors.
Inspired by Deborah Madison
Total Servings: 4
Nutritional Information Per Serving
Carbohydrates: 35 g
Cholesterol: 23 mg
Fat: 8.3 g
Saturated Fat: 1.3g
Fiber: 6.6 g
Sodium: 475 mg
Protein: 44.6 g