TOFU EGG NOODLES IN COCONUT SAUCE
Perfect for dinner parties, this Asian fusion noodle dish is hearty and filling. All the flavors play together nicely and the coconut peanut butter sauce is a real treat.
Provided by maya
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat; pour in egg mixture and cook until firm, 3 to 5 minutes. Slide eggs onto work surface and cut into bite-size cubes.
- Heat sesame oil and canola oil in a large skillet over medium heat. Add tofu; cook until golden brown on all sides, 8 to 10 minutes. Transfer tofu to a plate. Add mushrooms and broccoli to skillet; cook until broccoli is tender, 5 to 7 minutes.
- Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.
- Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
- Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Stir until peanut butter and tahini have dissolved, 2 to 4 minutes. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.
Nutrition Facts : Calories 695.1 calories, Carbohydrate 70.5 g, Cholesterol 186.7 mg, Fat 32.9 g, Fiber 7.4 g, Protein 35.3 g, SaturatedFat 6.5 g, Sodium 382.7 mg, Sugar 6 g
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arisha rodoshi
[email protected]This dish is a must-try for anyone who loves tofu and coconut milk.
Irfan Ali
[email protected]I can't wait to make this dish again. It's so easy and delicious!
Paul Gakoru
[email protected]I would love to try this recipe with different types of noodles, such as rice noodles or soba noodles.
emebet adane
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Dujon Brooks
[email protected]I love the combination of flavors and textures in this dish. The tofu is soft and creamy, the noodles are chewy, and the vegetables are crunchy.
Queen CeeCee
[email protected]This dish is a great example of how tofu can be used to create a delicious and satisfying meal.
Jahagir Alam
[email protected]Overall, this is a good recipe with a few minor tweaks. I would recommend it to others.
MD junayed Rana Alif
[email protected]The noodles were overcooked and the vegetables were mushy. I would cook them for less time next time.
debra masih
[email protected]The dish was a bit bland. I would add more spices next time.
Chris Gilpin
[email protected]The coconut sauce is a bit too sweet for my taste. I would reduce the amount of sugar next time.
le Twitcheure
[email protected]This dish is a great way to use up leftover tofu and vegetables.
Hmmhywgwhhw
[email protected]I added some shrimp to the dish and it was a great addition. The shrimp cooked perfectly in the coconut sauce.
Zenna Williford
[email protected]The recipe was easy to follow and the dish came together quickly. I'll definitely be making this again!
Martinique Baadjies
[email protected]I've never had tofu egg noodles before, but I was pleasantly surprised. They had a great texture and soaked up the sauce perfectly.
Veronica iAmJustLandy Tyler
[email protected]This tofu egg noodle dish was absolutely delightful! The coconut sauce was creamy and flavorful, and the vegetables were perfectly cooked.