Tofu Egg Noodles in Coconut Sauce

Enjoy this flavorful and creamy dish of tofu egg noodles in coconut sauce. The combination of tofu, egg noodles, and aromatic spices cooked in a rich and creamy coconut sauce makes this a perfect comfort food. The dish is easy to prepare and can be enjoyed by vegans and non-vegans alike. Serve it hot for a satisfying and hearty meal.

Ingredients

• 8 ounces egg noodles
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 8 ounces firm tofu, cubed
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions

1. Cook the egg noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent and fragrant, about 2-3 minutes.
4. Add the sliced red bell pepper and cubed tofu to the skillet. Cook for another 3-4 minutes, stirring occasionally.
5. In a small bowl, mix together the curry powder and ground turmeric. Sprinkle the spice mixture over the tofu and vegetables, stirring to coat evenly.
6. Pour in the coconut milk, soy sauce, and lime juice. Stir well to combine everything.
7. Reduce the heat to low and simmer the sauce for 10 minutes, allowing the flavors to meld together.
8. Season with salt and pepper to taste.
9. Add the cooked egg noodles to the skillet, tossing gently to coat the noodles in the coconut sauce.
10. Continue to cook for an additional 2-3 minutes until the noodles are heated through.
11. Serve the tofu egg noodles in coconut sauce hot, garnished with fresh cilantro.

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