Entrée: Noodles in Thai Curry with Tofu

My WebMD Sign In

Please enter email address

Enter your password

Keep me signed in on this computer

Show more Information

If you select "Keep me signed in on this computer", you can stay signed in to WebMD.com on this computer for up to 2 weeks or until you sign out. This means that a cookie will stay on your computer even when you exit or close your browser which may reduce your levels of privacy and security. You should never select this option if you're using a publicly accessible computer, or if you're sharing a computer with others. Even if you select this option there are some features of our site that still require you to log in for privacy reasons.

Forget your password? Having trouble signing in?

Why should I
sign up for WebMD?

With a WebMD Account you can:

Track your way to weight loss success
Manage your family's vaccinations
Join the conversation

See more benefits Sign Up

Why WebMD?

My WebMD

Show Menu

Facebook Twitter Pinterest

WebMD Home

Fitness & Exercise Center

Summer Olympics Fitness Tips

Email a Friend

Print Article

Skip to Article Content

Noodles in Thai Curry with Tofu

WebMD Recipe from Foodily.com

By Dana Treat

Picture of Noodles in Thai Curry with Tofu 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.

Ingredients

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

Canola oil

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

Instructions

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