Singapore-Style Yellow Curry Rice Noodles with Tofu

Name: Singapore-Style Yellow Curry Rice Noodles with Tofu
Yield: 4 servings
Ingredients: One 16-ounce tub firm or extra-firm tofu; 1/4 cup reduced-sodium soy sauce; 1 teaspoon natural granulated sugar; 1 to 2 teaspoons good-quality curry powder; 1 to 2 teaspoons grated fresh or jarred ginger; 1/4 cup vegetable stock, dry white wine, or water; 8 ounces rice-stick noodles; 1 tablespoon olive oil; 1 teaspoon dark sesame oil; 1 large onion, quartered and thinly sliced; 2 garlic cloves, minced; 1 large carrot, cut into thick 2-inch-long sticks; 1 red bell pepper, cut into narrow 2-inch-long strips; 1 green bell pepper, cut to match red pepper; 1 cup frozen green peas, thawed

January 24, 2012

Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true of this pleasantly offbeat noodle dish, which is seasoned with both soy sauce and curry.

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