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Love is in my Tummy

Plant-based flavor

September 20, 2019 By Tina Dawson 1 Comment

[V] Scrambled Tofu Curry Noodles

This Scrambled Tofu Curry Noodles is for those who ‘hate’ pressing tofu, but still want NO compromise on plant-based protein and flavor.

Chopsticks lifting a little Scrambled Tofu Curry Noodles from an overflowing bowl

Grocery shopping can be a mundane affair, but sometimes, as you’re mindlessly meandering the aisles, picking out items from your grocery list, something catches your eye that makes you stop and pay attention. 

And so, a few weeks ago, I picked up a box of barnyard millet noodles from my local Indian grocery store, and it stayed in my pantry since, largely out of fear that I might not like how it tastes.

Last night, I finally found the courage to get it out of storage, and I must say, if all healthy things can be camouflaged into staples like these, I’d be eating healthier than I do now. 

Hands grating tofu on a box grater on a table full of stir-fry ingredients

Millet is a low glycemic food, fairly good source of  protein, digests quickly and an excellent source of dietary fiber. From a farming perspective, it has high yields and can be grown in dry areas with less water, fewer pesticides and fertilizer. By choosing to consume grains like these that are traditionally grown in rural regions of India, we are supporting the livelihood of farmers.

I adore food that comes with a cause.

As to grating tofu, that’s a little trick I picked up from my friend Jackelin, when I was staying with her in Utah. Saves you time from pressing while giving you all the protein as long as you don’t mind the loss of texture. Me, I don’t mind at all. 

Scrambled Tofu Curry Noodles in a wok

In fact, I’m not ashamed to confess, this is possibly my favorite way of eating tofu. The flavor to tofu ratio is, finally, to my liking and it is not very unlike scrambled egg burji. 

The ‘sauce’ isn’t complicated either – it’s just Thai red curry paste (which I almost always stock), turmeric, chilli powder, salt and pepper, also pantry staples.

All in all, this scrambled tofu curry noodles has resulted in an increase in overall tofu consumption in my home since I stumbled upon its recipe a few months ago. 

An overflowing bowl of Scrambled Tofu Curry Noodles

It is simple, unassuming, comforting, and thanks to the barnyard millet noodles, a lot less of an indulgence than it tastes like. 

I hope you give it a try, I’m sure you’ll come to love it as I do.

An overflowing bowl of Scrambled Tofu Curry Noodles

And when you make this Scrambled tofu curry noodles (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!

An overflowing bowl of Scrambled Tofu Curry Noodles

Scrambled Tofu Curry Noodles

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Made with Barnyard Millet Noodles, grated tofu, red curry paste and vegetables, this is a healthy, 30 min meal you won't soon forget!

Ingredients

For boiling the noodles

  • 1 package 7.6oz/210g barnyard millet noodles
  • Water
  • Salt

For the stir-fry

  • 4 tbsp oil, divided
  • 1" ginger, grated
  • 4-5 cloves garlic, grated
  • 7oz/200g (half package) Firm tofu, grated
  • 2-3 tsp Thai red curry paste
  • 1/4 tsp ground turmeric
  • 1/2-3/4 tsp red chilli powder (or paprika)
  • 1 small yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 medium carrot (100g), julienne
  • 216 g cabbage, sliced
  • 1/4 tsp freshly ground black pepper
  • Salt, to taste

For garnish

  • 2-3 spring onions, sliced
  • roasted peanuts, optional
  • fried red chilli flakes , optional

Instructions

Boil the noodles

  1. Bring a pot of water to the boil. Salt it until it tastes like seawater.
  2. Add the noodle cake to the water and cook until soft.
  3. Drain in a colander, and rinse under tap water until the starch runs off and cools down the noodles.
  4. Set aside.

Scramble the Tofu

  1. In a large wok, heat 2 tbsp oil on high heat. Once warm (warm, not hot; don't let it smoke!), add the grated ginger and garlic and saute until fragrant.
  2. Add the grated tofu, red curry paste, turmeric, red chilli powder and a little salt. Saute on high heat, stirring every minute or so until the tofu dries out, scrambles and begins to brown in places.
  3. Transfer scrambled tofu to a plate. Set aside.

Stir-fry the vegetables

  1. In the same wok, over high heat, add the remaining 2 tbsp oil. Add the sliced onions and saute until it begins to brown.
  2. Add the sliced bell pepper, and saute until fragrant, but still crunchy.
  3. Add the sliced carrot and cabbage. Season with salt and freshly ground black pepper. With tongs (or two large spoons), toss until cooked and everything is fragrant.

Assemble

  1. Into the stir-fried vegetables, add the scrambled tofu and cooked noodles. Toss until combined. Adjust seasoning,
  2. Divide between two bowls, garnish with chopped spring onions, roasted peanuts and fried red chilli flakes. Serve hot.
  3. Leftovers can be refrigerated for upto 2 days.

Notes

  • I got this brand of Barnyard Millet Noodles from my local Indian grocery store. If you can't find the same, substitute with your favorite brand of noodles. I've tried this and like it.
  • To save time, I boil the noodles right when I begin scrambling the tofu, chopping the vegetables as the tofu scrambles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • House Foods, Organic Firm Tofu, 14 oz
    House Foods, Organic Firm Tofu, 14 oz
  • Thai Kitchen Gluten Free Red Curry Paste, 4 oz
    Thai Kitchen Gluten Free Red Curry Paste, 4 oz
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 765Total Fat: 48gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 55mgSodium: 1650mgCarbohydrates: 60gFiber: 8gSugar: 11gProtein: 27g

Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

© Tina Dawson
Cuisine: Asian / Category: Lunch/Dinner

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Filed Under: All Recipes, Lunch/Dinner, Table for two, Vegan, Vegetarian Tagged With: barnyard millet, millet, Noodles, red curry paste, stir-fry, Thai, Tofu

Previous Post: « Sukku Kaapi – Dry Ginger + Spices tea for cold and flu
Next Post: Badam Milk with saffron, cardamom and pistachios »

Reader Interactions

Comments

  1. Chocoviv says

    September 24, 2019 at 10:15 pm

    So yummy!

    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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