Curried Noodles with Tofu and Greens
Ingredients
- 400g egg noodles
- 4 Tbsp peanut oil
- 3 Tbsp toasted sesame oil
- 1 onion, thinly sliced
- 1 cup finely chopped broccoli
- 1 cup chopped green beans
- 1 cup peas
- 1 block tofu, cut into 2 cm pieces
- 1 Tbsp madras curry paste
- 2 tsp garam masala
- 2 large eggs
- 1/4 cup tamari
- 2 green onions, sliced
- 1/4 cup toasted peanuts
- 1 cup chopped spinach
- Salt and pepper to taste
Preparation
Preheat the oven to 200C and line a baking tray. Squeeze the excess water out of the tofu and toss in 1 tablespoon of sesame oil and 1 tablespoon of tamari. Place the tofu on the baking tray and bake for 20 minutes until golden.
Cook the noodles according to package instructions, drain and set aside.
Heat a wok over medium-high and add 1 tablespoon peanut and sesame oil. When hot, add the onion and sauté until starting to brown. Add the garam masala and cook until fragrant. Transfer the onion to a bowl.
Add another tablespoon of peanut oil and the broccoli, green beans and peas. Sauté over high until the veggies are just cooked – still bright green.
Add back the onion, tofu and noodles along with the remaining oil and curry paste and stir well.
Push the noodles aside and add the eggs. Stir quickly to scramble and toss through the noodles.
Add the tamari, green onions, toasted peanuts and chopped spinach and stir together until the spinach wilts.
Season to taste.
Notes
Tofu is often seen as a vegetarian staple, but in Asia, it's widely consumed by all. It's made from soya beans soaked, milled into milk, strained, heated, and coagulated like cheese. The curds are pressed into blocks for versatile use. Tofu can be pan-fried, grilled, baked, stir-fried, or scrambled, and it's nutritious and protein-rich. When baked, it gets crispy outside and creamy inside, firming up when cooled.
