dried Chinese egg noodles, linguine can do in a pinch
extra-firm tofu, pressed dry and cut into 1 inch pieces
shallots, thinly sliced into rings
minced fresh ginger
1 15-ounce can
unsweetened low-fat coconut milk
Thai red curry paste
snow peas, strings removed
frozen peas, thawed
scallions, thinly sliced into rounds
- 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.
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
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.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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