Ingredients:
2 cups Rice Noodles (any brand, make sure there are no extra ingredients)
1/2 a bell pepper sliced
1/4 of a yellow onion sliced
2 cups of broccoli
1 cup of mushrooms (I used bella)
1/2 a pack of extra firm tofu
1/4 a cup of unsweetened coconut milk (no flavor)
4 tablespoons of curry powder (organic if possible)
1 tablespoon of garlic powder
4 tablespoons of gluten free low sodium soy sauce (sub braggs liquid aminos if you would like)
Extra garlic powder, curry & soy sauce for seasoning tofu (you choose how much)
Directions:
1. Cut tofu into squares (thick or thin as you like). Lay a kitchen towel down on a flat surface, layer the kitchen towel with two paper towels, Spread tofu out (no layers). Then lay two more paper towels over tofu, and a kitchen towel again. Press down and remove moisture from tofu. I do this for about 5 minutes until I feel the tofu has the majority of the liquid out. (your towels should be very damp)
2. Steam Broccoli & bell peppers (till soft but not too soft) 3-4 minutes.When done let sit while you cook.
3. Put 2 tsp of coconut oil into a frying pan, heat on medium. Cook tofu in coconut oil. While it is cooking sprinkle it with curry powder, garlic & soy sauce (amount not included in ingredients), you choose how much you want to spice your tofu with.
4. Soften rice noodles by soaking them in hot water for 1 minute before next step.
4.Remove tofu from pan. Put 1 tsp of coconut oil, and mushrooms & onions in pan. Heat until soft, then add in steamed veggies. Add in rice noodles & coconut milk. Stir and then add in curry, soy sauce & garlic. (if you would like spicy noodles add 1 tablespoon of siracha or red chili flakes in as well) Cook until ingredients are well mixed and noodles are soft. Taste and add more curry or soy sauce if you would like.
5. Serve with tofu on top!! so good
Note: If you would like the noodles to have more of a curry taste you will need to double the amount of curry in recipe! This recipe has only hints of curry.
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