TURMERIC TOFU NOODLES

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Turmeric Tofu Noodles image

Here's a soothing, comforting meal in a bowl that's perfect for a nutritious weeknight dinner. It is so satisfying, gets devoured within minutes and is appreciated by all ages. I add sriracha to mine for a little extra chile kick.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

One 10-ounce package (about 330 grams) firm tofu, dried of moisture on a clean kitchen towel and cut into bite-sized pieces
1 tablespoon brown rice miso
1 tablespoon toasted sesame oil
1 teaspoon ground turmeric
1 tablespoon toasted sesame oil
2 tablespoons peeled and finely grated fresh ginger
2 tablespoons tamari or soy sauce
4 ounces mushrooms, brushed of any dirt and thinly sliced (I use half button mushrooms and half oyster mushrooms)
4 ounces mushrooms
2 medium cloves garlic, finely chopped
1 tablespoon finely chopped cilantro stems
1 1/2 pounds (about 600 grams) pak choi (bok choy), rinsed, each leaf sliced in half lengthwise
4 cups boiling hot water
3 tablespoons brown rice miso
Four 5.3-ounce packages cooked udon noodles or gluten-free soba buckwheat noodles (I use Amoy Straight to Wok Udon Thick Noodles)
2 tablespoons roughly chopped fresh cilantro
2 scallions, green and white parts, thinly sliced
1 or 2 red chilies (for desired heat), deseeded and finely chopped
Hot sauce, such as sriracha, for serving, optional
1 lime, cut into wedges, for serving

Steps:

  • For the tofu croutons: Preheat the oven to 400 degrees F (200 degrees C).
  • Place the tofu in a bowl and add the miso, sesame oil and turmeric. Gently mix to coat.
  • Spread evenly onto a baking sheet and bake until they are firm and starting to crisp on the edges, about 20 minutes. Set aside.
  • For the soup: Heat the sesame oil in a large high-sided sauté pan or wok and sauté the ginger, tamari, mushrooms and garlic until the flavors infuse and heat together, about 4 minutes (do not let them burn).
  • Add the cilantro and bok choy and sauté until just wilted, 1 to 2 minutes.
  • For the broth: Add the water and miso to a heatproof pitcher or liquid measuring cup and stir until dissolved.
  • Add the noodles to the pan with the sautéed vegetables, then pour over the broth and gently mix it all together. Turn off the heat. Divide the soup between 4 bowls.
  • For the topping: Top each bowl with a quarter of the baked tofu pieces. Then sprinkle over the cilantro, scallions, chiles if using, a drizzle of hot sauce and a squeeze of lime.
  • Eat while it is nice and hot.

Idress Khan
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I made this dish for a party and it was a huge success! Everyone loved the flavor and the presentation was beautiful.


COACHLINDASHOW
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This dish was easy to make and very flavorful. I would definitely recommend it to anyone looking for a healthy and delicious meal.


Amia Quintin
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I'm not a huge fan of tofu, but I really enjoyed this dish. The turmeric gave it a great flavor and the noodles were cooked perfectly.


Tin Tin Win
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This was a great recipe! I used a little less oil than the recipe called for, but it was still very flavorful. The tofu was nice and crispy, and the noodles were cooked perfectly.


Joey Jaber
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I made this dish for a party and it was a huge success! Everyone loved the flavor and the presentation was beautiful.


ying 2
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This dish was easy to make and very flavorful. I would definitely recommend it to anyone looking for a healthy and delicious meal.


Khalid Ajibola
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I'm not a huge fan of tofu, but I really enjoyed this dish. The turmeric gave it a great flavor and the noodles were cooked perfectly.


Hum Tum
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This was a great recipe! I used a little less turmeric than the recipe called for, but it was still very flavorful. The tofu was nice and crispy, and the noodles were cooked perfectly.


Mohammad Raja
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I made this dish last night and it was a hit with my family! The turmeric gave it a beautiful golden color and the noodles were cooked to perfection. I would highly recommend this recipe.


Rony Gob
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This dish was absolutely delicious! The flavors were well-balanced and the tofu was cooked perfectly. I will definitely be making this again.