Recently I have been trying different one pot dishes. Rice and curry does feel good. But the problem – When it comes to rice, I always end up making three different curries for dinner. So to save some extra time, I thought of making this dish which is quite healthy and filling. I wouldn’t call this a quick quick dish, but compared to making 3 curries, this is pretty quick. While I was chopping the vegetables, I was thinking about making a sauce that is totally different and not so common for noodle dishes. Initially I was a bit hesitant of making this sauce with coconut milk. But once I made the sauce, it came out really good – the taste of coconut milk combined with the Thai red chili paste. The color of the sauce also gives this dish a nice reddish color even though you don’t see it much since the noodle itself is brown.
- 4 oz soba noodles
- 7 oz water packed extra firm tofu
- 1 tablespoon cooking oil
- 1 medium red bell pepper
- 1 head small broccoli
- cooking spray
For the sauce:
- 1 teaspoon Thai red chili paste
- 2 tablespoons thick coconut milk
- 2 tablespoons water
- 1 teaspoon lemon juice
- 3 cloves garlic finely chopped
- 1/2 teaspoon cooking oil
- Cook soba noodles according to package directions, or bring a saucepan water to a rolling boil. Add noodles and cook for 3 minutes and drain. Wash noodles under running cold water. This is to prevent noodles cooking and becoming soft.
- Drain tofu by wrapping it in paper towel and place a heavy saucepan on the top for about 15 minutes. Cut them into 1/2 inch cubes.
- Preheat oven to 400 F. Spray oil o a cookie sheet.
- Cut bell pepper into half lengthwise and remove seeds and mid rib. Slice them thinly and cut into diagonally to 2 pieces
- Wash and remove thick stems of broccoli. Break them into small florets.
- Add bell pepper and broccoli to the cookie sheet and roast for about 25 minutes.
- Add 1 tablespoon oil to a skillet and add tofu and saute until it is browned. Drain on paper towel
- To make the sauce add 1 teaspoon cooking oil to skillet and add garlic and saute until garlic is lightly golden. Mix chili paste, water, coconut milk, and lemon juice. Add to the skillet and cook until sauce thickens – about 1 minute. If needed add extra water while cooking. It is better to cook at least one minute so the chili gets cooked. Otherwise it might give a burning taste.
- Mix in cooked noodles, roasted vegetables, and tofu and mix well. Cook on very low flame for about 2 minutes stirring constantly to incorporate the sauce into noodles. If it gets dry sprinkle with little water at times. Season with salt
- Yields: 2 main dish