In a large skillet, heat oil over high heat. Add tofu; sauté until golden. Add green beans and onions; sauté until crisp-tender. Add curry sauce and noodles; simmer until noodles are heated through. Season with salt. Garnish with a sprinkle of ichimi togarashi and, if desired, cashews, coconut or shallots.
Noodles and Tofu with Thai Yellow Curry Sauce
ingredients
4 teaspoons vegetable oil
1 pound firm tofu, cut into 1-inch cubes
2 cups blanched green beans, cut on an angle into 3-inch pieces
1 1/3 cups red onions cut into thin crescents
2 cups Kikkoman Thai Yellow Curry Sauce
1 1/2 pounds fresh or cooked dry udon noodles
Salt
Ichimi togarashi (Japanese chili pepper)
Chopped roasted cashews, toasted flaked coconut or deep-fried shallots (optional)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
