Sunday, December 2, 2012

Curry Noodle with Cilantro Butter Tofu

I love thai noodle dishes- both flat noodles, and the "rice stick" (Banh pho) noodles pictured above, which are commonly used in dishes like Pad thai. One of my favorite dishes is curry noodle- and it is so easy to make, and delicious! We made a batch just last night, and it was amazing! In a regular grocery store, you might be able to find some banh pho in the international aisle, but you may have to shop an Asian Grocery to find a brand outside of Taste of Thai (which I avoid!!)

Banh pho noodles- soak in a bowl of water for about 30-45 minutes before you want to cook them
Follow my recipe to make a batch of Thai Curry.
Peanut or Vegatable oil
THAI soy sauce

For the Tofu:
Tofu, patted dry and cut into cubes
Fresh Cilantro
Salt & Pepper


Put the noodles in cold water and set aside to soak.

Preheat the oven to 375. Prepare the tofu by spreading butter on each side, and then sprinkling some freshly chopped cilantro on each piece. Season with salt and pepper, and bake, 30-40 minutes, until the tofu crisps up and browns lightly on the edges.

Once the Tofu is baking, start the curry sauce. This takes about 30 minutes.

Once the curry and tofu are finished, heat a saute pan or wok until it is very hot. Add in some peanut oil, just enough to cover the pan, and drain and toss in the noodles. Stir fry to coat the noodles in the oil. Allow them to cook a few minutes, until they turn translucent. Ladle the curry sauce over the noodles, and continue to cook, stirring frequently. Add in the tofu and some vegetables from the curry, and toss together. Taste, if too spicy, add in more Thai soy sauce.

Plate and garnish with a handful of fresh cilantro.

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