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Mild Thai Noodles with Coconut Crusted Tofu

What you need: 

[u]Miso Broth[/u]:
6 cups water
1 cup red miso paste
1/2 cup tomato juice
1/4 cup rice wine vinegar
1/4 cup soy sauce or Braggs Liquid Aminos
1/2 jalapeno, roughly chopped =or= 1 teaspoon crushed red pepper
1 tablespoon sesame oil
1-inch lemon grass, roughly chopped (about 1 teaspoon chopped)
1/2-inch unpeeled ginger root, roughly chopped (about 1 teaspoon chopped)
1 clove garlic, chopped [u]Tofu[/u]:
1/2 (8-ounce) package firm tofu, cut into strips or squares
1/2 cup all-purpose flour
1/2 (15-ounce) can coconut milk
1/2 cup shredded dried coconut
canola oil [u]Noodles & Vegetables[/u]:
1-1/2 cups baby bok choy, roughly torn
1/2 (12-ounce) package shiitake mushrooms, to taste, roughly chopped
3/4 cup miso broth
1/2 (8-ounce) package rice noodles (a.k.a. Thai noodles)
1 (8-ounce) can water chestnuts
3 tablespoons red curry [u]Assembly[/u]:
1 tablespoon chopped scallions

What you do: 

[u]Miso Broth[/u]:1. Place all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for 1 hour. (Worth the trouble.)
[u]Tofu[/u]:2. Bread the tofu with coconut. In three separate bowls, place flour, coconut milk, and shredded dried coconut. Place bowls side-by-side. Put tofu in flour to coat. Transfer to coconut milk and coat, allowing excess coconut milk to drip back into the bowl. Transfer to shredded dried coconut and pat on coconut to coat. In saute pan, heat canola oil and fry tofu until golden.
[u]Noodles and Vegetables[/u]:3. In a different pan, add bok choy and mushrooms and cook until they start to caramelize. Once they do, add miso broth.
4. Add noodles, water chestnuts and curry (add more if you want it really spicy, but i suggest you don't) and cook until noodles are al dente.
[u]Assembly[/u]:5. Serve noodles in a bowl with broth. Put the tofu on top, garnish with scallions, and its ready to serve!
If you have the ingredients its really easier than it looks. Make the miso a night or two in advance and this recipe is quick.
Source of recipe: Had something like this at the Thai Place in Putnam CT. Went online and found a few different Thai noodle recipes, then found some "______ crusted tofu" recipes from vegweb and modified it to incorporate coconut.

Preparation Time: 
30 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This was amazing ;)b I used the leftover sauce and poured it over sticky rice. The coconut tofu was soooo tasty.

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Delicious! We added a whole jalapeno and an extra tablespoon of curry paste to spice it up  >:D, and the coconut crusted tofu made it! We will be making this again.

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