Tofu Egg Noodles In Coconut Sauce

Tofu Egg Noodles In Coconut Sauce

by Sebastian Prieto 2 years ago
4.2 (5)
35 minutes
695.1 kcal
70.5 g carbs
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Description

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.

Ingredients
  • 4 eggs
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon sesame oil, or as needed
  • canola oil, or as needed
  • 1 (12 ounce) package extra-firm tofu, cubed
  • 2 cups sliced fresh mushrooms
  • 2 cups broccoli florets
  • ¼ cup chopped cashews
  • 1 (10 ounce) package frozen shelled edamame (green soybeans)
  • 1 (16 ounce) package egg noodles
  • ½ cup unsweetened soy milk
  • ½ cup peanut butter
  • ¼ cup reduced-fat coconut milk
  • 1 teaspoon tahini
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C).
  2. 2. 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.
  3. 3. 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.
  4. 4. Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.
  5. 5. Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.
  6. 6. 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.
  7. 7. 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
serving: 6 servings
calories: 695.1 kcal
carbohydrates: 70.5 g
protein: 35.3 g
saturated fat: 6.5 g
cholesterol: 186.7 mg
sodium: 382.7 mg
fiber: 7.4 g
sugar: 6 g