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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