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Singapore-Style Tofu Yellow Curry with Rice Noodles
Posted By Nava On May 10, 2012 @ 3:42 pm In Asian Noodles,Pasta and Noodles,Tofu Recipes: Easy and Versatile,Tofu, Tempeh, and Seitan | No Comments
Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry.
Cut the tofu into 1/4-inch-thick slices. Blot between clean tea-towels or several layers of paper towel to remove exces moisture. Cut into narrow strips and set aside until needed.
Combine the ingredients for the sauce in a small bowl, stir together, then set aside until needed.
In a large saucepan or heatproof dish, cover the rice noodles with very hot water. Cover and let soak for 20 minutes or until al dente, then drain. Transfer the noodles to a cutting board and chop them in several directions to shorten.
Meanwhile, prepare the vegetables as described before beginning to stir fry. Heat the two oils in a wok or stir-fry pan. Add the onion, garlic, and carrot and stir-fry over medium-high heat for 4 minutes. Add the bell peppers and tofu strips and stir-fry 3 to 4 minutes longer.
Add to the wok or stir fry pan along with the thawed peas and sauce. Toss quickly and stir-fry just until everything is well heated through. Serve at once.
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URLs in this post:
 tofu recipes.: http://www.vegkitchen.com/category/recipes/tofu-tempeh-and-seitan/versatile-tofu/
 Asian noodles.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/asian-noodles/
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