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Love is in my Tummy

Plant-based flavor

January 22, 2018 By Tina Dawson 12 Comments

VEGAN Shan Noodles w/ Tofu Curry

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry.

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry and bouillon soup base. #plantbased #noodlesoup # lunch #dinner #burmesefood #tofu #dairyfree #meatlessmonday

If you saw my Instagram Post last week, you’d know that I was super obsessed with these Mandalay Curry Noodles and try as I might, I just couldn’t get it off my mind. Buckling down under the constant nag in the back of my mind, I devoured a large-ish bowl of the gorgeous Chickpea curry coated noodles, buried under a ton of toppings, every slurp delivering that much needed warmth and heat coursing through my cold innards.

This winter has been particularly cruel – it snowed in Atlanta again! Twice. In one season! That is such a rarity! Which means that without a precursor to these events, we, the citizens feel completely unprepared for the lashing onslaught of the bitter cold winds.

We find ourselves seeking warmth every second of every day, and our minds and bodies naturally gravitate towards foods that emanate heat. After the welcome comfort I found in the Mandalay Curry Noodles, I decided to venture into another noodle bowl. This time, in the form of these glorious Shan Noodles!

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry and bouillon soup base. #plantbased #noodlesoup # lunch #dinner #burmesefood #tofu #dairyfree #meatlessmonday

Although traditionally topped with a minced meat (chicken/pork) curry, my VEGANized version relies on the seamless substitution of shredded tofu in place of the meat. Turns out, this is now my favorite way to consume tofu!

I’ve never been a huge fan of the chewy texture of Tofu, or it’s complexity in accepting flavors unless properly pressed (Learn why you must always press your tofu before cooking). But in this shredded form, the tofu graciously blended in with the flavorful canvas of the rich tomato curry sans the need for any form of pressing or prep. Make it as spicy or mellow as you wish as it suits the season and your palate and you cannot go wrong either way.

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry and bouillon soup base. #plantbased #noodlesoup # lunch #dinner #burmesefood #tofu #dairyfree #meatlessmonday

Burma sits nestled between India, China and Thailand – so it is only natural that its cuisine be influenced by all its neighbors. I would assume that these Shan noodles is influenced by Chinese cuisine as well as Indian, and made thoroughly Burmese with the use of the traditional toppings of fried onions, fried garlic, fried chilli flakes and red chilli oil.

Served with a soupy broth (I took a shortcut and simply made the broth from a vegetable bouillon cube) that adds to the flavor and comfort of the bowl, this dish is everything you need this winter.

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry and bouillon soup base. #plantbased #noodlesoup # lunch #dinner #burmesefood #tofu #dairyfree #meatlessmonday

Be sure to pile on the toppings for a texture change: my favorites (besides the usual fried onion, fried red chilli flakes, fried garlic and chilli oil) were oven roasted chickpeas, jalapenos, sliced cabbage, roasted peanuts and cilantro/spring onions.

Grab your bowl, get under your favorite most comfortable throw blanket, turn on your favorite show and get ready to be warmed from within. This magical bowl will drive any trace of winter from your very bones. Stay warm, cozy and fulfilled.

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry and bouillon soup base. #plantbased #noodlesoup # lunch #dinner #burmesefood #tofu #dairyfree #meatlessmonday

Other Noodle Recipes I absolutely love:

This is a Vegan version of the Mandalay Curry noodles (Mangalay Mote Thi), made with a rich tomato and chickpea curry base. Lunch | Dinner | Asian Cuisine | Burmese Food | Food Photography Ironically, these Japanese VEGAN Yakisoba Noodles are the closest thing to the best Indo-Chinese noodles I've made at home in 20 minutes! The Ultimate comfort food, make sure this Vegan Spicy Ramen Noodles is in your winter arsenal. From start to finish, 45 mins is all you need. Simple Stir-fried noodles full of vegetables, egg and tons of flavour! Indo-Chinese at it's finest, because this one is homemade! #vegetarian #lunch #dinner #vegan #stirfry Baked or Fried, these Vegan Noodle Wrapped Potato Bundles are delicious and would make a very cute and delicious addition to any lunch/dinner you host. Paneer Curry Noodles - combines the comfort of curry with the simplicity of a stir-fry! Comes together in 30 minutes with very little effort.

When you make this VEGAN Shan Noodles w/ a spicy Tofu curry (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

VEGAN Shan Noodles w/ Tofu Curry

Created by Tina Dawson on January 21, 2018

Enjoy Tofu in yet another refreshing form in this Burmese VEGAN Shan Noodles w/ a spicy Tofu curry and bouillon soup base. #plantbased #noodlesoup # lunch #dinner #burmesefood #tofu #dairyfree #meatlessmonday

  • Prep Time:10m
  • Cook Time:40m
  • Total Time:50m
  • Serves: 2

Ingredients

For the Tofu curry

  • 200 g Extra Firm Tofu
  • 1 tbsp. vegetable oil
  • 115 g red onion, chopped
  • 12 g ginger, grated
  • 12 g garlic, grated
  • 3 tbsp. tomato paste
  • 3/4 c water
  • 1/4 tsp. turmeric powder
  • 1 tsp. red chilli powder/paprika
  • 1/2 tsp. soy sauce
  • Salt, to taste

For the Noodles

  • 260 g dried noodles (eggless)
  • Water, to cook
  • Salt, to taste

For the stock

  • 1 vegetable bouillon cube
  • 4 c water
  • 1 c Kale/Mustard greens

Toppings

  • Fried Onions
  • Fried Garlic
  • Fried red chilli flakes
  • Roasted peanuts, coarsely chopped
  • Fresh Cilantro/Spring Onions, chopped
  • 100 g Cabbage, shredded
  • 1 Jalapenos, sliced
  • 1 c chickpeas, pan roasted

Instructions

Make the Tofu Curry

  1. Using two forks, shred the block of tofu until it resembles scrambled eggs.
  2. Heat oil in an 8" skillet and once hot, add the chopped onion, ginger, garlic and a pinch of salt. Sauté till the onions and soft and fragrant.
  3. Add the shredded tofu and keep frying until all the water lets out and evaporates.
  4. Add tomato paste, ground spices, soy sauce and water. Season with salt to taste. Let it come to a boil until thick and curry like.
  5. Remove from heat and set aside.

Make the vegetable stock

  1. In a small saucepan, bring 4 cups of water to the boil. Add the bouillon cube to the hot water, smash with the back of a spoon to dissolve.
  2. Simmer on the lowest hear until the noodles are done.
  3. Once the noodles are done, add the leafy greens to the stock to cook until done.

Cook the noodles

  1. Bring a large pot of water to a rolling boil. Add salt to the water (as you would pasta water). Cook the noodles till soft.
  2. Strain and divide between two bowls.

Assemble

  1. Spoon some tofu curry on the noodles, add the cooked greens to the side and pour over some of the vegetable stock until it reaches the top of the noodles.
  2. Squeeze some fresh lemon juice, and generously pile on your choice of toppings.
  3. Serve hot!
  • Print

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Filed Under: All Recipes, Burmese, Cuisines, Lunch/Dinner, Table for two, Vegan, Vegetarian

Previous Post: « VEGAN Kale + Spinach Pull Apart Rolls
Next Post: Rejuvenating VEGAN Broth »

Reader Interactions

Comments

  1. Valentina says

    January 23, 2018 at 1:00 pm

    I love everything about this and truly wish a bowl was in front of me right now! The flavor combination sounds amazing and what a great way to add a ton of flavor to tofu. YUM!

    Reply
    • Tina Dawson says

      January 24, 2018 at 1:13 pm

      It most definitely is, Valentina! I am so excited for you to try it!

      Reply
  2. Jeni @ Biscuits & Booze says

    January 23, 2018 at 12:50 pm

    I’ve been craving noodle dishes lately. It’s super cold here too, I’m sure that’s why. This one looks so hearty and satisfying, it’s going on my menu plan right now!

    Reply
    • Tina Dawson says

      January 24, 2018 at 1:14 pm

      Yaaay! Let me know how you like it Jeni!

      Reply
  3. Rebecca Hubbell says

    January 23, 2018 at 12:03 pm

    Nothing beats a good curry on a chilly day!

    Reply
    • Tina Dawson says

      January 24, 2018 at 1:14 pm

      Amen to that!!!!

      Reply
  4. Pam says

    January 23, 2018 at 12:03 pm

    Whoa! That sounds like an amazing combination of flavors. And hello from a fellow Atlantan! Luckily I was gone last week and missed snow #2 of this winter.

    Reply
    • Tina Dawson says

      January 24, 2018 at 1:14 pm

      I missed it too ( I was in SF at the time and gravely regretted it – I love the snow!!!) – went bonkers last time it snowed!

      Reply
  5. Natalie says

    January 23, 2018 at 11:25 am

    WOW your photographs are simply stunning and make me wanna get into the kitchen and immediately make this delicious tofu curry! Looks so good and perfect on this cold day ♥

    Reply
    • Tina Dawson says

      January 24, 2018 at 1:14 pm

      Whoop Whoop! Thanks Natalie!

      Reply
  6. Molly Kumar says

    January 22, 2018 at 11:37 am

    What a gorgeous looking dish and so comforting for the winter weather. I loooove soupy noodle dishes for winter meals and especially weeknight meals n this would be perfect!!! Hubby will definitely love the spicier side of it too 🙂

    Reply
    • Tina Dawson says

      January 23, 2018 at 10:49 am

      Ooo I am so excited for you to try this bowl, Molly!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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