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Curry Tofu Noodle Stir Fry
Tofu sauteed with tomatoes, hot curry powder and coconut cream, served with noodles.
28 oz soft-medium tofu
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion
10 oz red tomatoes
1 tsp granulated sugar
1/4 oz fish sauce
1 tbsp hot Indian curry powder
1/2 tsp salt
2 tbsps coconut cream
2 lbs thin egg noodles
Drain tofu and blot dry with paper towel.
Cut tofu into 1/2" square cubes and set aside.
In a large wok, heat oil over high heat. Add onions and stir fry until soft, about 2-3 minutes.
Add tomatoes and stir fry until softened, about 2 minutes.
Mix in sugar, fish sauce, curry powder, salt and coconut cream.
Add tofu and stir fry for 2-3 minutes, allowing flavors to penetrate.
Add egg noodles and mix all ingredients.
Adjust seasonings to taste and serve.
in 1 serving of Curry Tofu Noodle Stir Fry.
, 58% carbs, 17% protein.
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