I recently discovered black soybean tofu and black rice noodles. The tofu is starting to pop up in health food stores and the noodles came from an Asian market. They both cook up a little on the gray side, so this time I brightened them up with some colorful veggies and drowned them in green curry sauce. This version is gluten-free, but other noodles, such as soba, and regular soy sauce can be substituted for the black rice noodles and tamari.
Green (and Red and Black) Curry
1 lb black soybean tofu
1 Tbsp coconut oil
1 red bell pepper, chopped
1 1/2 cups broccoli, chopped (12oz)
1 1/2 cups sugar snap peas
1 can coconut milk
2 Tbsp green curry paste
1 Tbsp gluten-free tamari
1/2 cup peanut or almond butter
3 bundles black rice noodles - about 8oz
Cook rice noodles according to package directions.
In a medium-sized bowl, whisk together the coconut milk, curry paste, tamari, and peanut or almond butter.
Heat coconut oil in a wok or large saute pan. Cut tofu into small cubes or batonnets. Saute until sides begin to brown, then add broccoli, pepper, and snap peas. Saute until vegetables are vibrant and begin to soften.
Stir in the cooked rice noodles and the curry sauce. Garnish with unsweetened coconut and basil. Serves about 4.