Vegetarian

Curry cellophane noodles with tofu and veggies takes several minutes to prepare.

Curry cellophane noodles with tofu and veggies takes several minutes to cook.

Curry cellophane noodles with tofu and veggies makes 8 servings.

The ingredients for Curry cellophane noodles with tofu and veggies are:

1 3.75oz package cellophane (bean thread) noodles
1 T cornstarch
1 cup light coconut milk
1 T lime juice
Cooking spray
14 oz extra firm tofu, pressed, and cubed
1 T canola oil
1/4 c chopped onion
1 red bell pepper, chopped
2 stalks celery, chopped
1 1/2 cups sugar snap peas, trimmed
2 ears fresh corn, kernels stripped from cob
2 scallions, chopped
1/2 T red curry paste
1 t minced garlic
2 t minced ginger
1/4 t salt

Here is how you make Curry cellophane noodles with tofu and veggies:

- Cover noodles in boiling water and soak for 15 minutes. Drain and snip into smaller pieces with scissors.- Combine coconut milk, cornstarch, and lime juice in a small bowl, set aside.- Saute tofu in cooking spray in a stockpot at medium/high heat until starting to brown. Remove from pot.- Saute onion in canola oil for 2 minutes. Add bell pepper through salt and saute for an additional 5 minutes. - Make a small well in the middle of the vegetable mixture and pour in coconut milk mixture. Heat until bubbling, then add tofu and stir to combine liquid with rest of ingredients.- Heat for 1 minute or until sauce thickens, then fold in noodles and serve.Serving Size: Makes 8 1 1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BAMSMA.

The nutritional information for Curry cellophane noodles with tofu and veggies is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 175.1

• Total Fat: 6.4 g
• Cholesterol: 0.0 mg
• Sodium: 134.0 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 2.5 g
• Protein: 7.3 g

Curry cellophane noodles with tofu and veggies is Asian cuisine.