Variations
Meat Option Variation: For a non-vegetarian twist on this Tofu Noodles recipe, substitute the tofu with your choice of chicken, beef, pork, or shrimp. This allows you to enjoy the rich, savory flavors of the curry with your preferred protein. Adjust Heat Levels: If you prefer a milder curry, reduce the number of green Thai chilies. For extra heat, leave the seeds in the chilies or add a pinch of chili flakes to the curry paste.
How to Make Tofu Noodles
Step #2: Bring a large pot of water to a boil. Arrange the tofu rectangles in a colander set in the sink or over a large bowl. Pour the boiling water over the top of the tofu. The curry base is made from shallot, garlic, ginger, cashews, fresh and dried chilies, and a whole mess of spices. All you have to do is pop it in a food processor and let the machine do the work. I’ve been partnering with House Foods this year, and they’ve been inspiring me to come up with some really fun new recipes. Remember the Vegetarian Korean Bibimbap Bowls? Or how about the Mediterranean Pasta Salad (using the often-feared but oh-so-amazing shirataki noodle)? I absolutely adore their tofu, so I couldn’t wait for another chance to show it off in an Indonesian vegetarian recipe. Step #3: Whisk two tablespoons of soy sauce with two teaspoons of cornstarch in a large bowl. Add the tofu and toss well to coat. Step #4: Heat the coconut oil in a large skillet set over medium heat. Add the tofu and fry for one minute per side, until golden brown. Transfer to a paper towel-lined plate to drain. Step #5: Add the lemongrass stalks, wild lime leaves, and cinnamon sticks to the remaining oil and allow to warm for one minute. Scrape the ground curry paste into the pan and fry for 2 minutes, mashing with a wooden spoon to break it into small pieces. Step #6: Stir the coconut milk and broth into the curry paste. Allow the mixture to come to a boil. Turn the heat down to low and simmer for 10 minutes. Step #7: Remove the lemongrass stalks, wild lime leaves, and cinnamon sticks from the pan. Stir in the salt and brown sugar. Return the tofu to the pan and toss well to coat. Step #8: Ladle the tofu and curry sauce into bowls filled with cooked noodles. Serve topped with cilantro leaves and lime wedges. Reheat by thawing overnight in the refrigerator if frozen, then warm on the stovetop over medium heat until hot, about 10 minutes. Add a splash of vegetable broth if needed to maintain the sauce’s consistency.
