Tofu Egg Noodles In Coconut Sauce


  • 4 eggs
  • 1 tablespoon soy sauce, or to taste
  • 1 tablespoon sesame oil, or as needed
  • Canola oil, or as needed
  • 1 (12 ounce) package extra-firm tofu, cubed
  • 2 cups sliced fresh mushrooms
  • 2 cups broccoli florets
  • 1/4 cup chopped cashews
  • 1 (10 ounce) package frozen shelled edamame (green soybeans)
  • 1 (16 ounce) package egg noodles
  • 1/2 cup unsweetened soy milk
  • 1/2 cup peanut butter
  • 1/4 cup reduced-fat coconut milk
  • 1 teaspoon tahini


Preheat oven to 350 degrees F (175 degrees C).

Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat; pour in egg mixture and cook until firm, 3 to 5 minutes. Slide eggs onto work surface and cut into bite-size cubes.

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Heat sesame oil and canola oil in a large skillet over medium heat. Add tofu; cook until golden brown on all sides, 8 to 10 minutes. Transfer tofu to a plate. Add mushrooms and broccoli to skillet; cook until broccoli is tender, 5 to 7 minutes.

Place cashews in a baking dish; cook in preheated oven, tossing occasionally to avoid burning, until toasted, 8 to 12 minutes.

Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot, 1 to 2 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.

Combine soy milk, peanut butter, coconut milk, and tahini together in a large saucepan over medium heat. Stir until peanut butter and tahini have dissolved, 2 to 4 minutes. Add egg, tofu, mushroom and broccoli mixture, edamame, and egg noodles; toss to combine. Top with toasted cashews to serve.