I have a decent number of recipes employing curry powder, and it’s possible I may redundantly continue to add more to the collection in spite of waxing disinterest from the Internet. But, the thing is, as I’ve mentioned before, I’m attempting (really) to save money (aside from the thousands in vet bills… for one worthwhile but really quite demanding dachshund), and curry dishes, comprised occasionally of little more than spices, vegetables, and coconut milk, are so cost-effective. They also happen to be delicious and filling and very well accompanied by Sriracha, my favorite topping. The ratio of effort to result seems to be forever compounding towards infinity as I grow more accustomed to my favorite spice blends and grocery stores offer more varied vegetable medleys at cheaper costs. This is a win-win-win situation for you, the vegetables, and society at large. (I re-watched Season 2 of The Office recently and am recalling now the episode in which Michael takes over Toby’s HR files… if anyone remembers).
It’s the end of summer, albeit astoundingly hot as ever (this is objective, as my friend from Seattle recently visited and deemed the weather somewhere between oppressive and disgusting), yet I’m going to encourage you to make this hot-broth-containing dish. If you’re already sweating, even with your AC intently laboring away, you may as well eat some hot and spicy food. Let’s remove the mirage of feeling cool, ever, until September, yes? (We may have to say October… I don’t want to set anyone up for disappointment). However, as it is the end of summer, feel free to contribute your favorite Farmer’s Market finds to this recipe in place of or in addition to the frozen vegetables listed. I just yesterday purchased something like 3 lbs. of tomatoes and peppers for barely a few dollars, so economy is not a challenge currently. If you’re absolutely swimming in zucchini or squash, those could easily be used to replace or substantiate the noodles in this dish, also, if we’re getting creative.
Tofu and Vegetable Curry Noodle Bowl
1 pack extra firm tofu, chopped into 1/2 inch cubes
3 tbsp. safflower (or other high heat) oil, divided
2 tsp. soy sauce
1/2 package rice noodles, prepared according to instructions
1 package frozen stir-fry vegetables (+ any fresh veggies you’d like!)
1 bunch kale, trimmed and sliced
1 tbsp. garam masala
1 tbsp. curry powder
1/2 tsp. smoked paprika
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
Dash of red pepper flake
1 tsp. salt
1/2 tsp. ground pepper
1 can of coconut milk
Whisk together 2 tbsp. of safflower oil and the soy sauce. Toss the tofu cubes in the mixture and set aside (may marinate up to overnight). Spread the tofu evenly over a parchment-lined baking sheet and broil for 7-8 minutes, until golden brown. Set aside once cooked.
Prepare the rice noodles according to package directions (usually soaking in boiling water for a few minutes).
In a large pan (preferably with deep sides), saute the frozen vegetables in 1 tbsp. safflower oil until softened, about 5 minutes. Add the spices and stir to mix evenly. Add the coconut milk and stir. Bring the coconut milk to a low simmer. Add the kale, mix, and cook until slightly wilted, about 3-4 minutes. Add the cooked rice noodles and tofu. Taste and season as appropriate, if more salt is preferred for your taste.
Serve in large, deep bowls, topped with Sriracha, of course. Enjoy!