Tofu Egg Noodles In Coconut Sauce Recipe

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.

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.