South Indian Inspired Coconut Rice Noodles With Tofu And Vegetables Recipes

Steps:

• Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
• Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
• Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
• Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

Steps:

• Heat the oil in a medium Dutch oven over medium heat until shimmering. Add the onion, garlic, and ginger and cook, stirring often, until the onions are translucent, 4 to 6 minutes. Stir in the garam masala and turmeric, letting the spices toast and coat the onions, ginger and garlic, for about a minute. Add the peppers, carrots, salt and soy sauce and cook, stirring occasionally, until the veggies are just starting to soften (don't let them cook through, or you'll end up with mushy veggies!), about 2 to 3 minutes.
• Add the coconut milk and broth to the Dutch oven, turn the heat up to high and bring to a boil. Once boiling, lower the heat to a simmer, add the tofu; taste and adjust the salt, if necessary. Cover and let cook until the sauce has thickened, about 10 minutes. In the last 2 minutes of cooking, add the vermicelli, making sure it gets submerged in the liquid-it'll cook quickly!
• Garnish with lime juice and chopped cilantro.

Steps:

• Wash the rice well and cook until tender in a rice cooker or by the absorption method.
• While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
• Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
• Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
• As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
• Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.

Steps:

• Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
• Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.