This is a veganized, no oil version of the popular dish. For this recipe, I use baked tofu. You can also add seitan meats and sausages.
4 oz. thin wheat or buckwheat noodles
1 block of tofu, sliced into thin strips
4 cups of vegetables, cut into bite-sized pieces (I used carrots, broccoli and cabbage)
1/4 cup curry powder (should not contain salt)
4 tablespoons soy sauce, divided
2 tablespoons cilantro
4 cups water
- Cut the vegetables into bite-sized pieces.
- Preheat your oven to 350 degrees.
- Heat a dry saute pan to hot (approximately 10 minutes). To test for readiness, sprinkle the pan with a few droplets of water. If they form a ball, and roll around the pan, it is ready. See How to Saute without Oil
- Put four cups of water in a pot, and heat it to a boil.
- Place the sliced tofu on a silicone mat lined baking sheet. Bake the tofu for 15 minutes until browned.
- Cook the noodles in the boiling water for 3-4 minutes, until they are al dente. Drain them in a colander, and run them under cold water. Let them stand.
- Place the vegetables in the dry pan, and let them rest, undisturbed until they start to wilt and caramelize. Place a lid on the pan and allow the vegetables to sweat. Deglaze with two tablespoons of the soy sauce.
- Add the noodles and baked tofu, and then mix.
- Add the soy sauce and curry powder, and then mix.
- Sprinkle the cilantro over the noodles and plate.