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Keep holiday light with vegetarian dish: Singapore Curry Tofu Nodles
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Singapore Curry Tofu Noodles from "Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy."
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My colleague Virginia thought that as we all slide into holiday overeating season, a light recipe would be good to publish here. So I turned to "Vegetables, Rice and Noodles" chapter of a new cookbook, "Simply Ming in Your Kitchen."
It's by solid celebrity chef Ming Tsai and Arthur Boehm and is interesting because each recipe has a QR code that you can use to access on your mobile a video of the chef making the dish (the first two videos in each chapter are free, others cost 99 cents). You also can download a shopping list. I didn't try the videos yet, but I did try a real keeper of a light and healthful dish: Singapore Curry Tofu Noodles.
PG tested
- 7 ounces rice vermicelli or bean thread noodles (I used brown rice noodles)
- 21/2 tablespoons canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 jalapeno pepper, minced
- 2 tablespoons curry powder, preferably Madras
- 1 large onion, cut into 1/4-inch slices
- Kosher salt and freshly ground black pepper
- 3 large eggs, beaten
- 1 red bell pepper, cut into 1/4-inch strips
- 2 8-ounce packages smoked tofu, or 1 14-ounce package firm tofu, cut widthwise into 1/4-inch slices (I used regular tofu)
- 8 ounces bean sprouts, ends trimmed, washed and spun dry (I used pea shoots)
- 1 tablespoon rice vinegar
Put the noodles in a large bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes for rice vermicelli, 10 minutes for bean threads, drain and set aside.
Add 1 tablespoon oil to the wok, swirl to coat the pan, and heat over high heat. Add the garlic, ginger and jalapeno and stir-fry until aromatic, about 30 seconds. Add the curry powder and onion and stir-fry until softened, about 1 minute. Add another 1/2 tablespoon oil and season with salt and pepper.
Push the onion mixture to one side of the wok and add the remaining 1 tablespoon oil to the other side. When the oil is hot, add the eggs, season with a touch of salt and scramble, stirring, for about 1 minute.
Combine the eggs with the onion mixture. Add the bell pepper, tofu and noodles and heat through, tossing, 1 to 2 minutes. Add the bean sprouts and vinegar, season with salt and pepper, and heat through, tossing, for 1 to 2 minutes. Transfer to a platter or large bowl and serve.
Makes 4 servings.
--"Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy"
by Ming Tsai and Arthur
Boehm (Kyle, 2012, $35)
First Published December 2, 2012 12:00 am
