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Pan-Fried Tofu & Curry Peanut Noodles

with Bok Choy & Carrots

40 MIN

2 Servings

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with Extra Firm Tofu

From the Test Kitchen

The star of this dish is the umami-rich blend of soy glaze, creamy peanut butter spread, fresh lime juice, and yellow curry paste that we’re tossing together with tender lo mein, tofu, and vibrant veggies.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Extra Firm Tofu
½ lb Lo Mein Noodles
10 oz Baby Bok Choy
6 oz Carrots
2 cloves Garlic
1 Lime
1 Tbsp Smooth Peanut Butter Spread
1 Tbsp Yellow Curry Paste
3 Tbsps Soy Glaze
1 tsp Black & White Sesame Seeds
1 Tbsp Sambal Oelek

step-by-step

instructions

Cook Along

1 Press the tofu

Drain the tofu; place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the ingredients & make the sauce

Fill a medium pot 3/4 of the way up with water. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the lime crosswise. In a bowl, whisk together the peanut butter spread, soy glaze, the juice of both lime halves, 1/4 cup of water, as much of the curry paste as you'd like and up to half the sambal oelek (you will have extra), depending on how spicy you'd like the dish to be.

3 Cook the tofu

Transfer the pressed tofu to a cutting board; medium dice. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of tofu sizzles immediately when added, carefully add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned on all sides. Transfer to a plate; immediately season with salt. Wipe out the pan.

4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.

5 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper if desired. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

6 Finish the noodles & serve your dish

Add the cooked noodles, cooked tofu, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!