This is another one of those recipes I had no intention of blogging about. It was just going to be a quick veggie-tofu-noodle something to use up some ingredients and get dinner on the table. I took one bite and decided I needed to write down what I did so that I could be sure to make it again.
The ingredients I was trying to use up were a half package of rice noodles left over from some pad thai and some red curry paste that wasn't enough for a whole recipe of curry. I made a sauce similar to the one I use for pad thai, but spiked with curry paste and white pepper, and not as sweet. Fresh basil takes the dish over the top.
I'm sending this to Ruth's Presto Pasta Nights, hosted this week by Ruth herself, and to Susan's My Legume Love Affair, hosted this month by Susan herself.
Thai Curry Rice Noodles and Tofu
1/2 package (13.2-ounce) rice noodles
1 pound tofu, cubed
2 tablespoons canola oil
1 carrot, thinly sliced
3/4 cup thinly sliced red onion, about 1/2 an onion
1 or 2 cups thinly sliced cabbage or bok choi
3 cloves garlic, minced
1/4 cup basil leaves, slivered
1/4 cup water
1/4 cup soy sauce
1 tablespoon mushroom soy sauce (optional)
1 tablespoon red curry paste
3 teaspoons sugar
1 teaspoon rice vinegar
Scant 1/4 teaspoon ground white pepper
1/4 teaspoon red pepper flakes or Sriracha sauce to taste
Put noodles in a pan and cover with hot tap water. Wrap tofu in several layers of paper towels and place something heavy on top, such as a cast iron skillet (or a plate and some cans). Set aside noodles and tofu for 20 minutes or longer.
Whisk together sauce ingredients. Preheat oven to 350 F. Oil a baking pan. Unwrap tofu and cut into bite-sized pieces. Brush about a teaspoon of sauce over one side of the tofu cubes, flip them over and brush with another teaspoon or so of sauce. Transfer to the baking pan and bake for 30 minutes, turning over once after 15 minutes.
Heat oil in a large skillet. Sauté carrot and onion until onion is tender, about 4 minutes. Stir in cabbage and garlic and cook until cabbage is reduced in volume by about a third, but is still crisp, about 3 minutes. Drain noodles and stir into the vegetables. Whisk the sauce again and pour over the noodles. Cook, stirring frequently, until sauce is absorbed.
Top noodles with baked tofu and slivered basil.