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Tofu Egg Noodles In Coconut Sauce

Rated as 4.17 out of 5 Stars

"Perfect for dinner parties, this Asian fusion noodle dish is hearty and filling. All the flavors play together nicely and the coconut peanut butter sauce is a real treat."
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Ingredients

1 h 5 m servings 695 cals
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat; pour in egg mixture and cook until firm, 3 to 5 minutes. Slide eggs onto work surface and cut into bite-size cubes.
  3. Heat sesame oil and canola oil in a large skillet over medium heat. Add tofu; cook until golden brown on all sides, 8 to 10 minutes. Transfer tofu to a plate. Add mushrooms and broccoli to skillet; cook until broccoli is tender, 5 to 7 minutes.
  4. Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.
  5. Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.
  6. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  7. Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Stir until peanut butter and tahini have dissolved, 2 to 4 minutes. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 695 calories; 32.9 g fat; 70.5 g carbohydrates; 35.3 g protein; 187 mg cholesterol; 383 mg sodium. Full nutrition

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Reviews

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I liked the idea of this recipe and felt it had good textures and mix of ingredients - the egg, the cashew crunch, the tofu, the veggies and noodles - but found it a bit lacking in flavor, as in...

Used peas instead of the beans. used all coconut milk rather than mix with soya milk. I think the sauce needs something but have no suggestions. The meal was well received by the family- even t...

This was delicious! I pretty much made it as written but I could easily see changing up the veggies to use what you have handy. I really liked the tahini flavor but might use a bit more next t...

This is now my favorite dish for CRON diet.

This was very tasty.. I didnt have any soy milk, only vanilla almond so I used all coconut milk in this.. ,, I would have liked even more coconut flavor so I thin next time, I'd reduce the edam...