healthy fresh tofu and clean Konjac noodles in a light flavorful Spicy Thai Coconut Curry Sauce.
a delicious alternative to a meat and pasta meal.
the sauce is easy and can be made ahead of time. the tofu…fresh is best if you can find it. the noodles. however, are a bit different and unusual. they are Konjac noodles made from yam flour. this is a great dish for the non wheat people and those watching the ol’ waistline. a huge serving is under 200 calories and you’ll still have room for dessert. personally, i like it because i eat so many pork products and fatty weird stuff along with my addiction to the Mexican bakery… i have to throw in a healthy light dish every now and then.
the noodles are quite good, but like tofu…pretty flavorless on their own. they need a good sauce. i find this coconut curry does just the trick.
fresh tofu (photo above)…way better than packaged….still warm, soft and fragrant like a fresh loaf of bread. even my mother, a non-tofu lover, said she really liked it….well, maybe that’s a stretch. it only costs about $1.99, probably twice the size and tastes much better that regular packaged tofu.
i get mine at 99 Ranch Market
in Irvine, CA. if you’ve never been and you’re in Orange County/So. California i highly recommend finding one. great resource for all Asian goods.
Konjac noodles…aka YAM noodles
a little slippery, very long, no distinct flavor…but a great filler, no wheat, almost no calories, no carbs , fun to eat and a great vehicle for many different sauces. Konjac noodles come in angel hair and fettuccine cuts as well as blocks and cute little knotted bundles. check out the nutritional info below…amazingly low on everything.
THAI COCONUT CURRY SAUCE
makes about 1 1/2 to 1 3/4 cups sauce
1/2 medium onion, diced small
1 full Tbsp fresh ginger or, fine dice
1 large clove garlic, fine dice
2 tsp olive oil
1 tsp sesame oil
2 tsp madras curry powder (yellow kind)
1/2 tsp red pepper flakes (more can be added later)
3/4 – 1 cup chicken broth, if canned use low sodium
1 cup coconut milk…i use “lite” coconut milk
1 Tbsp soy sauce
juice from 1 wedge lemon
3″ piece of lemon grass…
(smashed then tied together with a string so that it won’t come apart and get stringy in the sauce.)
2 tsp lemon zest
4-5 large basil leaves…chiffonade (thin ribbons)
more red chile flakes to sprinkle.
in a medium sauce pan lightly saute onion, garlic and ginger in olive oil and sesame oil until translucent
add chili flakes and curry powder and saute until fragrant…2 minutes
add tied lemongrass, chicken broth, coconut milk, soy sauce and lemon juice.
bring to a soft boil then to a simmer
simmer and stir a little for about 5 – 10 minutes.
taste for seasoning…a dash more soy? pepper flakes?
simmer longer if you want it thicker.
if using these Konjac noodles…
noodles must be washed/rinsed well, drained then pat dry as much as possible.
tofu should be drained and slightly pressed to release some of the moisture…then it can be lightly sauteed first in separate pan or just simmered in the sauce.
this is a great sauce to toss with any noodles -YAM NOODLES (shown in photos), shirataki (tofu noodles), udon or even angel hair.
simmer some tofu, fish or chicken in sauce. if using fish or chicken simmer until cooked through. then mix with noodles. i have never cooked the chicken in the sauce…i use already cooked roasted chicken from Costco.
OR just toss with steamed vegetables.
next time i think i’ll simmer some talapia in the sauce…oh how i wish i had a sous vide.
NOTE…the sauce freezes well. it just needs a good stir as it heats through. it will thicken and reduce with stronger flavors. freeze just the sauce…not the noodles or tofu in the sauce….the noodles get funny after freezing.