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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.
On the purchase of any TWO (2) Kikkoman Products 10 oz. or Larger.
On any one (1) Kikkoman product 10 oz or larger.