When you think of tofu, do those pale white slippery blocks come to mind? Just like Americans and Europeans make a variety of cheese, Asian cultures make an endless variety of tofu. However, the type of tofu noodles that I’m going to share with you will totally blow your mind. Unlike most tofu products, you can cook or serve these thin strip tofu noodles in salad, soup, stir-fry, etc., with very little effort. Like today’s recipe, you can enjoy this high protein, low carb dish in 10 minutes.
I’ve included a picture of the particular tofu product I’m talking about to avoid confusion. It lacks a universal name, but is best described as pressed sheets of tofu that are cut into ¼” wide strips to look like flat noodles. You can find them in most oriental grocery stores in the refrigerated food section.
These tofu noodles are very versatile in that they pair well with many kinds of vegetables. Green beans, green peppers, chili peppers, celery, broccoli, carrots, bok choi, are all good choices. I happened to have some green beans and red bell peppers in my almost-empty crisper, so that was my choice.
Here is an important tip I’d like to share with you. My mother taught me to cut green beans at an angle. She explained that the larger cut surface allowed for more flavor to be absorbed into the bean flesh. It’s also has an appealing look. I stir-fried the vegetables together first and then added the tofu noodles to the frying pan with some salt and seasoning. Wahoo (expression of jubilation)!! A 10-minute healthy dish is ready.
My 3-year-old son loves noodles and tofu, so you can imagine how excited he gets every time he sees tofu noodles. Because he doesn’t yet have the same appreciation for spicy heat that his parents have, I only added a touch of green curry paste to give the dish a kick. But, for those of you who love spicy food, feel free to turn up the spiciness for more excitement.
- 8 oz fresh green beans
- ½ large red bell pepper, sliced
- 4 teaspoons canola oil
- ¼ teaspoon salt
- 2 teaspoons green curry paste
- 3 tablespoons coconut milk
- 1 package (10 oz) tofu noodles
- ½ tablespoon soy sauce
- ½ teaspoon cumin powder
- (optional) 1 teaspoon black sesame seeds
- Cut green beans into 2-inch pieces at an angel (see picture in this blog post above).
- Heat sauté pan over high heat until it is smoky hot. Add 1 teaspoon of oil and reduce the heat to medium high. Add green beans and a pinch of salt. Stir continuously and let the oil evenly coat the green beans. Fry for approximately 5 minutes. Transfer the cooked green beans into a bowl and set aside.
- Add the sliced red pepper into the hot sauté pan over medium heat. Sauté without oil for 1 minute. This helps to reduce the moisture in the bell peppers and enhances the flavor. Add 1 teaspoons of oil and continue to sauté for another minute.
- Return the cooked green beans back to the sauté pan and add the remaining salt. Stir briefly. Transfer the green beans and red pepper into a bowl and set aside.
- Add 2 teaspoons of oil, green curry paste, and coconut milk into the hot sauté pan over medium heat. Stir to mix well. Add the tofu noodles into the sauté pan and stir continuously. Approximately 30 seconds. Add soy sauce, cumin powder, and cooked vegetable. Toss to combine. Approximately 1 minute.
- Garnish with black sesame seeds (if used). Serve hot.