Noodle Bowl with Thai Tofu and Vegetables
Ingredients
The noodles
-
8
ounces
uncooked Pad Thai rice noodles
-
4
cups
water
The vegetables and tofu
-
1
teaspoon
sesame oil
-
1
red bell pepper
diced
-
1 ½
cups
sliced mushrooms
-
1
package (15-ounce)
extra firm tofu, drained
-
8
ounces
greens (mustard, spinach, kale, chard, etc), chopped
-
3
green onions
chopped
-
½
cup
fresh cilantro, chopped
-
¼
cup
peanuts, chopped
The sauce
-
3
tablespoons
water
-
1
teaspoon
minced garlic
-
1
teaspoon
minced ginger
-
2
tablespoons
red Thai curry paste
-
½
teaspoon
turmeric
-
½
teaspoon
cumin
-
2
tablespoons
reduced-sodium, gluten-free soy sauce
-
1
cup
canned light coconut milk
-
2
tablespoons
creamy peanut butter
Instructions
- Boil water and cook the rice noodles according to package instructions for about 4 minutes, then rinse and drain.
- Heat sesame oil in a skillet or wok and sauté the bell pepper, mushrooms, and tofu for 2 minutes over medium heat, then add water and sauté for another 3 minutes.
- Add minced garlic, ginger, curry paste, turmeric, and cumin to the skillet and stir to combine.
- Stir in soy sauce, coconut milk, and peanut butter until well mixed.
- Add the greens to the pan and cook for 2-3 minutes, then stir in the cooked noodles and heat through for 1-2 minutes.
- Garnish with green onions, cilantro, and peanuts, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
405
Total fat
23g
Total carbohydrates
15g
Total protein
20g
Sodium
351mg
Cholesterol
0mg
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