Description
These Crispy Tofu Bowls with Curry Noodles and Chili Green Beans offer a delightful combination of textures and flavors. Golden fried tofu cubes sit atop fragrant curry-infused rice noodles and tender green beans sautéed with fresh ginger, all finished with a tangy lime squeeze for a vibrant, satisfying meal perfect for a quick weeknight dinner.
Ingredients
Scale
Tofu
- 14 oz firm tofu, drained and cubed
- 2 tbsp olive oil
- 2 tsp curry powder
Noodles and Sauce
- 8 oz rice noodles
- 1 can (13.5 oz) coconut milk
- 2 tbsp low-sodium soy sauce
- 1 inch fresh ginger, minced
Vegetables and Garnish
- 1 cup fresh green beans, trimmed
- Juice of 1 lime
Instructions
- Press and Cube Tofu: Press the tofu to remove excess moisture by wrapping it in paper towels or a clean cloth and placing a heavy object on top for about 10 minutes. Then, cut the tofu into bite-sized cubes.
- Fry Tofu Until Crispy: Heat olive oil in a skillet over medium heat. Add the tofu cubes and fry them until they are golden brown and crispy on all sides, approximately 10 minutes. Once cooked, transfer the tofu to paper towels to drain any excess oil.
- Cook Rice Noodles: Prepare the rice noodles according to the package instructions, typically by soaking in hot water or boiling briefly. After cooking, drain the noodles and set them aside.
- Make Curry Sauce: Using the same skillet, sauté the minced ginger and curry powder for about one minute until fragrant. Pour in the coconut milk and soy sauce, then let the mixture simmer gently for a few minutes to blend the flavors.
- Add Green Beans and Noodles: Add the trimmed green beans and cooked noodles to the skillet with the curry sauce. Toss everything together thoroughly to ensure the noodles and beans are well coated and heated through.
- Serve the Bowl: Divide the noodle and vegetable mixture among serving bowls. Top each bowl with the crispy fried tofu cubes and finish with a squeeze of fresh lime juice to brighten the flavors.
Notes
- Pressing the tofu well is key to achieving crispiness when frying.
- Use low-sodium soy sauce to control the saltiness of the dish.
- If you prefer, substitute green beans with snap peas or asparagus for variety.
- For extra heat, add red chili flakes or fresh chopped chilies when sautéing ginger.
- This dish can be doubled easily for meal prep and stores well for up to 3 days refrigerated.
