Yellow Curry Noodles with Tofu

Since last week, I’ve been wanting to get my hands on some tofu and recreate some deliciousmeatless meals I’ve had over time. I was talking with my sister earlier today and she was home at my parents’ house doing a lovely Costco run. There are several recipes my dad makes that I absolutely love, and wish he had a cookbook so I could buy it! When I asked her to find out what he uses to make some of my favorite dishes, a common ingredient was oyster sauce. Yep, it’s the secret ingredient to making everything taste amazing. So, what did I do? I went straight to Kroger after work and picked up some oyster sauce and tofu, along with a few other Asian goods including pad Thai rice noodles.Before my boyfriend leaves for his business trip tomorrow, I wanted to make him a nice, comforting meal to send him off. He’s never had tofu before so I thought, this would be the perfect time for him to try it! I rummaged through the cupboards to see what we had and decided to make some Yellow Curry Noodles with Tofu. I LOVED it, even more than the one I had at the local Thai restaurant. I’m telling you… the secret ingredient was the oyster sauce!

Here is what you’ll need:

  • 8oz pad Thai rice noodles
  • 1 block extra firm tofu, cubed
  • 1 yellow bell pepper, sliced
  • 1/2 white onion, sliced
  • 1 cup mushrooms
  • Cornstarch
  • 3 Tbsp sesame oil
  • 2 Tbsp olive oil
  • 1 cup chicken broth
  • 2 Tbsp soy sauce
  • 1 Tbsp honey
  • 2 Tbsp oyster sauce
  • 1.5 Tbsp yellow curry powder
  • 1/3 cup peanut butter
  • 1 tsp red pepper flakes
  • 1 green onion, chopped
  • 1/4 cup cilantro, chopped
  • Salt and pepper
  • Lime for garnish

Cook the rice noodles according to the package — mine took about five minutes. Drain. Set aside.

Coat cubed tofu in cornstarch; heat sesame oil in a large wok and add tofu. Cook until golden brown. Transfer to a paper towel covered plate to remove excess oil. Set aside.

Add olive oil to the wok and stir fry peppers, onion and mushrooms for about 5 minutes on medium-high heat. Move occasionally to avoiding burning.

In a small bowl, combine broth, soy sauce, honey, oyster sauce, curry powder, peanut butter and red pepper flakes. Add to the wok. Allow it to cook on a slow simmer for about 8 minutes until thickened.

Return tofu and noodles to the wok. Toss and coat evenly. Add green onions, cilantro and salt and pepper to taste.

Garnish with a lime wedge and eat up! If you happen to have beansprouts or crushed peanuts on hand, those would be great additions — sadly, I did not!

This can serve two VERY hungry people, or two people with some leftovers. I did Yellow Curry Noodles with Tofu for two — and a small serving of leftovers for tomorrow’s lunch πŸ™‚

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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