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4 teaspoons vegetable oil
1 pound firm tofu, cut into 1-inch cubes
2 cups blanched green beans, cut on an angle into 3-inch pieces
1 1/3 cups red onions cut into thin crescents
2 cups Kikkoman Thai Yellow Curry Sauce
1 1/2 pounds fresh or cooked dry udon noodles
Ichimi togarashi (Japanese chili pepper)
Chopped roasted cashews, toasted flaked coconut or deep-fried shallots (optional)
In a large skillet, heat oil over high heat. Add tofu; sauté until golden. Add green beans and onions; sauté until crisp-tender. Add curry sauce and noodles; simmer until noodles are heated through. Season with salt. Garnish with a sprinkle of ichimi togarashi and, if desired, cashews, coconut or shallots.
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