Chewy Tofu Noodle Tomato Pasta: A Healthy and Delicious Meal
Chewy Tofu Noodle Tomato Pasta: A Healthy and Delicious Meal
How to Make Simple Tofu Noodle Tomato Pasta
Introducing the ‘Tofu Noodle Tomato Pasta’ recipe, made with nutritious tofu noodles and rich homemade tomato soup. This pasta is perfect for guilt-free enjoyment even while dieting. It features homemade tofu noodles, sliced directly from dried bean curd sheets (podubu), offering a uniquely fresh and chewy texture. Since there’s no need to boil the noodles separately, the cooking process is incredibly simple. Refrigerated podubu is always ready for fresh use. The base is a hearty ‘Witch’s Soup,’ simmered with plenty of vegetables and tomatoes, enhanced with curry powder for a deep, complex umami flavor. By utilizing pre-made and frozen tomato soup, you can create an impressive pasta dish quickly and conveniently. If preparing the soup from scratch feels too time-consuming, feel free to use a store-bought tomato sauce instead. The sweet and tangy tomato sauce beautifully complements the mild flavor of the tofu noodles, making this a delicious dish that’s also good for your health and beneficial for weight management. Slicing the podubu yourself ensures a fresher taste than pre-packaged tofu noodles soaked in water. With its wholesome ingredients, this recipe is ideal for preparing a healthy meal.
Main Ingredients- Homemade Tomato Soup 400ml (or store-bought tomato sauce)
- Fresh Celery 20cm length
- Tofu Noodles (Podubu) 200g
- Curry Powder 1 Tbsp
- Ketchup 1 Tbsp
- Cherry Tomatoes 10 pcs (for garnish)
- Salt 2 pinches (for seasoning tofu noodles)
- Celery Leaves 3-4 leaves (for topping)
Homemade Tomato Soup (Reference)- Ripe Roma Tomatoes 15 pcs
- Cherry Tomatoes 10 pcs
- Fresh Garlic 8 cloves
- Potatoes 3 pcs
- Carrot 1 pc
- Onions 2 pcs
- Red Bell Pepper 2/3 pc
- Yellow Bell Pepper 2/3 pc
- Canned Whole Peeled Tomatoes 1 can (400g)
- Tomato Ketchup 5 Tbsp
- Sea Salt 1 Tbsp
- Black Pepper to taste
- Olive Oil 2-3 Tbsp
- Roasted Garlic Powder 2 Tbsp
- Ripe Roma Tomatoes 15 pcs
- Cherry Tomatoes 10 pcs
- Fresh Garlic 8 cloves
- Potatoes 3 pcs
- Carrot 1 pc
- Onions 2 pcs
- Red Bell Pepper 2/3 pc
- Yellow Bell Pepper 2/3 pc
- Canned Whole Peeled Tomatoes 1 can (400g)
- Tomato Ketchup 5 Tbsp
- Sea Salt 1 Tbsp
- Black Pepper to taste
- Olive Oil 2-3 Tbsp
- Roasted Garlic Powder 2 Tbsp
Cooking Instructions
Step 1
First, prepare your homemade tomato soup, simmered richly with plenty of vegetables and tomatoes. This soup can be conveniently stored in the refrigerator or freezer for easy use whenever needed. If making soup from scratch is too much trouble, you can achieve a similar result using a good quality store-bought tomato sauce. This recipe works perfectly with either option.
Step 2
In your tomato soup (or sauce), stir in 1 tablespoon of curry powder and 1 tablespoon of ketchup. Add the celery, which should be washed and thinly sliced, and bring the mixture to a simmer.
Step 3
Once the sauce begins to bubble, reduce the heat to low. Let it simmer gently for a little longer, allowing the celery to soften and the flavors to meld beautifully. This step deepens the sauce’s taste.
Step 4
Carefully separate the dried bean curd sheets (podubu) one by one. Portion them into resealable bags: store the ones you’ll use soon in the refrigerator, and freeze the rest for later. This ensures they stay fresh for extended periods.
Step 5
Trim the edges of the podubu sheets, then slice them thinly into long strands, similar to pasta noodles. Slicing them yourself yields a much fresher texture compared to pre-cut tofu noodles.
Step 6
Gently rinse the sliced podubu noodles under cold running water. This quick rinse helps remove any subtle beany odor and ensures a cleaner taste.
Step 7
Drain the rinsed podubu noodles thoroughly in a colander. Removing excess water is crucial for allowing the noodles to absorb the sauce properly, resulting in a more flavorful pasta.
Step 8
Add the drained podubu noodles to the simmering tomato soup sauce. Gently stir to ensure the noodles are coated in the sauce.
Step 9
Season the tofu noodles with about 2 pinches of salt, distributing it evenly. This step enhances the natural mildness of the tofu noodles and improves their harmony with the sauce. Mix gently with chopsticks or a fork.
Step 10
Continue to simmer for another 1-2 minutes over medium heat, allowing the sauce and tofu noodles to combine perfectly. Once the noodles have absorbed the sauce’s flavor, your pasta is ready. Garnish with fresh celery leaves and cherry tomatoes for a delightful presentation. Serve warm and enjoy!
