Spicy Coconut Noodles with Tofu

 
I don’t spend my days looking for ways to eat tofu. I’m a carnivore in conflict. I cry at the sight of a dead squirrel then go home and make a pot roast. But I do love what tofu has to offer: a clean conscious, low fat soy protein, vitamins, minerals, antioxidants…the list goes on and on. 

The cold autumn air put a click in my step when running 12 long miles yesterday, but it seeped through my skin and chilled me to the core. Consuming something spicy was vital to heal the bones and sooth aching muscles. The red pepper flakes and habanero give these noodles quite a kick but the coconut milk appeases the palate just in time to take another bite.  

Spicy Coconut Noodles are aromatic, fiery and packed with body curing protein and carbohydrates. They were just what the doctor ordered.

Spicy Coconut Noodles 

For stir fry:

1 lb. soba noodles or brown rice noodles

1 block of extra firm tofu, patted dry and diced in to small cubes

1 tbsp. wok oil

1 tbsp. soy sauce

½ tbsp. fish sauce

4 cups kale, thinly sliced

1 cup shitake mushrooms, thinly sliced

1 tsp. red pepper flakes

1 habanero pepper, finely diced (seeds removed)

1 cup edamame, shelled

1 red bell pepper, thinly sliced

½ cup shredded carrots

1 shallot, thinly sliced

2 green onions, thinly sliced (to be used as a garnish)

For sauce:

1 can of light coconut milk

1 tbsp. rice wine vinegar

2 tbsp. natural peanut butter

1 tbsp. curry powder

2 tbsp. soy sauce

½ tbsp. fish sauce

4 cloves garlic, grated

1 tbsp. ginger, grated

1 tbsp. agave nectar (or honey)

Directions: 

Before you heat the wok, slice and dice the vegetables and tofu, whisk the sauce ingredients together, and prepare the noodles based on package directions. Set aside in an assembly line.

In a wok (or large sauté pan) heat oil on high until it begins to ripple. Add the tofu, soy sauce, fish sauce, kale, mushrooms, red pepper flakes and habanero pepper and cook for five minutes, stirring constantly. When the kale, tofu and mushrooms are tender turn the heat down to medium. Add the edamame, bell pepper, carrots and shallot cooking briefly for one minute. Add the sauce and let it come to a simmer. As soon as it simmers, turn off the heat. Combine the ingredients with the noodles and let it come to room temperature. Top each serving with thinly sliced green onions.

Spicy Coconut Noodles are best at room temperature but are great cold and hot too!

Makes 8 large servings (Hello, lunch box)