Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu
This is a sponsored post written by me on behalf of Sur La Table. The opinions and text are mine. Thanks for supporting brands that support Healthy Little Vittles! Sur La Table gifted me this Himalayan Salt Bowl to try for this post and original recipe and I’m so grateful 🙂
When Sur La Table came to me with a request for a recipe using their Himalayan Salt Bowl I was SOOOO EXCITEDDD! I’ve literally been dreaming about a Himalayan Salt Plate. Guys, I didn’t even know the bowls existed! Mover over salt plate, there’s a new salted gem in town. If you know me, you’ve probably noticed I love bowl recipes… any kind of food I can eat from a bowl is my jam, so this just heightened my excitement to a whole new level.
Most of my recipes have salt, and I suppose I should specify Himalayan salt because that’s what I use (even in some of my sweet recipes!). The amazing thing about this recipe is that I didn’t have to add any salt because the bowl imparts it’s rich trace minerals into the food, and acutally, it results in a milder flavor than when using ground salt! The other neat thing about this bowl is you can place it in the oven or in the fridge to keep your hot food hot or chilled food cold depending on what dish you’re making. And besides, how gorgeous is this bowl?! Talk about adding an elegant look to your dinner table…
So now what to make in this gorgeous bowl… hmmm. I thought about making a dessert, which I still might do, I have an idea brewing, but I settled on this Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu because it sounded just so darn delicious. I am always down for a good noodle bowl.
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This curried noodle bowl is so flavorful featuring marinated shiitake mushrooms, kale and crispy panko crusted tofu tossed with a red curry paste and tamari sauce! And again, there’s no need to add salt to this recipe as it’s served in this lovely Himalayan Salt Bowl which transfers salt right to your food while also keeping it warm as you eat!
Did I mention clean up is easy with this bowl too? Because Himalayan salt is a microbial inhibitor, it requires no cleansers! Heck ya! So you simply just have to rinse the salt bowl under warm water and lightly and let it air dry for 24 hours before the next use.
I think you’re really going to love this bowl to use all summer long enjoying amazing bowls, dips, spreads, desserts (I mean you name it). But for now, I’ll leave you with this Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu recipe, and trust me, it’ll be on repeat at my house.
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Curried Shiitake + Kale Noodle Bowls with Panko Crusted Tofu
Ingredients
- 8-10 oz rice noodles, (I used pad thai)
- 5 oz marinated shiitake mushrooms, (see below)
- panko crusted tofu, (see below)
- 1 bunch kale, ( I used Lacinato kale)
- 1 tbsp red curry paste
- 1/4 cup gluten-free, low sodium tamari sauce
- 1 tsp minced garlic
- sugar snap peas
- sesame seeds
- avocado, (optional)
- fresh ginger, (optional)
Marinated Mushrooms
- 5 oz shiitake mushrooms
- 1/3 cup gluten-free, low sodium tamari sauce
- 1 tsp sriracha chili sauce
- 1 tsp curry powder
- 1 tbsp maple syrup
Panko Crusted Tofu
- 1/2 block extra firm tofu
- 1/4 cup gluten-free, low sodium tamari sauce
- 1/4-1/2 cup gluten-free tempura (or rice flour)
- 1 cup gluten-free panko bread crumbs
Kitchenware
- Himalayan Salt Bowl from Sur La Table
Instructions
- Preheat your oven to 200 degrees and place the Himalayan salt bowl on a baking sheet and place in the oven
- Then, marinate your mushrooms by tossing your mushroom with all the marinade ingredients in a bowl. Place in the fridge while you make your panko tofu
- Drain and press your tofu and cut in half (I buy the pre-pressed tofu and it's great!) Then cut into large chunks or strips
- Place the tempura, panko, and tamari sauce into 3 separate bowls
- Heat a non-stick skillet to medium heat and add about 1/4 cup of sesame oil (or other cooking oil)
- ** I used a cast iron skillet (I find it really helps with non-sticking)
- As the oil heats, coat each tofu in the tempura (or rice flour) first, then in the tamari sauce (make sure your tofu pieces absorb it) and then finally coat it evenly with panko crumbs. Set aside while you coat the rest of your tofu pieces
- Place your panko covered tofu in the skillet and fry a couple minutes per side. When golden, remove and place on a paper towel lined plate
- **NOTE: you can place your panko tofu on a baking sheet in the oven to keep it warm
- Heat a non-stick skillet (you can clean and use the same skillet you used to make the panko tofu) to medium heat. Add the marinated mushrooms (marinade and all) and sautee them for 5-7 minutes, tossing a couple times
- Dice your kale into large pieces (I like mine a little bigger, but feel free to cut them how you prefer- just keep in mind they will shrink as they cook), and place them into the skillet with the mushrooms along with 1 tsp minced garlic. Toss to combine
- Now, boil your water to make the noodles, add some oil to the water to help them not stick together. Cook the noodles according to package directions
- ** make sure you stir often to avoid them sticking together
- Drain your noodles and add back to the pot with 1 tbsp red curry paste and 1/4 cup gluten-free, low sodium tamari sauce. Toss to coat the noodles
- ** you can add more tamari sauce or a little water if your noddles are too dry
- Add the mushroom kale mixture to the pot with the pasta, toss
- Take your panko tofu out of the oven along with the salt bowl
- **NOTE: be very careful, the salt bowl will be very hot, so use potholders when handling
- Place the pasta in the salt bowl(s) and top with pea pods, panko crusted tofu, sesame seeds, avocado and shredded ginger (if using)
- **NOTE: the salt bowl will keep your pasta warm and will also add salt to the noodles. The longer the pasta sits in the bowl, the more salt will be absorbed into the food
Notes
** Marinated mushrooms adapted from Lauren Caris Cooks
