Thai Curried Noodles with Broccoli and Tofu


Last night I served a Thai Curried Noodles with Broccoli and Tofu for Dinner. This dish is creamy and has just the right amount of spice. I served the curry over Zaru Soba noodles. It's a Japanese style Buckwheat noodles. These noodles cook in only four minutes and it gives a nice visual effect on the plate.

Thai Curried Noodles with Broccoli and Tofu

This dish is modeled after the Thai dish kbao soi, which combines sweet, spicy, and sour flavors in one bowl.

·       2 tsp vegetable oil
·       2 large shallots or garlic, chopped
·       ¼ cup finely chopped cilantro stems
·       2 Tbs. yellow or red Thai curry paste
·       1 tsp curry powder
·       1 tsp ground turmeric
·       1 15-oz. can light coconut milk
·       ¾ cup vegetable broth
·       2 tsp light brown sugar
·       1 12-oz. pkg. firm tofu, drained and cut into ½-inch cubes
·       5 oz. dry fettuccine (I used Zary Soba noodles)
·       5 cups broccoli florets
·       6 lime wedges, for garnish

Bring water to boil. Cook the Soba noodles according to package directions. Drain well.

In the meantime sauté the shallots or garlic in oil. Add the curry paste, curry powder, turmeric and cook for 1 minute.  Stir in coconut milk, the vegetable broth, brown sugar and the cilantro stems. Bring to a simmer and cook at medium heat for 5 minutes. Add the tofu, simmer another 10 minutes. During the last 5 minutes of cooking add the broccoli florets. Mix in the Soba noodles and serve. You can decorate the dish with lime wedges and cilantro.


Source: VT