Noodles with Tofu and Thai Yellow Curry Sauce

YIELD: 24 SERVINGS

½ cup vegetable oil
6 lbs. firm tofu, cut into 1" cubes
12 cups blanched green beans, cut on an angle into 3" pieces
8 cups red onions, cut into thin crescents
12 cups prepared Thai yellow curry sauce
9 lbs. fresh or cooked dry udon noodles
salt, to taste
Ichimi togarashi (Japanese chili pepper), to taste
As needed, chopped roasted cashews, toasted flaked coconut or deep-fried shallots (optional)

1. For each serving, to order: in a sauté pan, heat 1 tsp. oil over high heat. Add 4 oz. tofu; sauté until golden.

2. Add ½ cup green beans and ⅓ cup onions; sauté until crisp-tender.

3. Add ½ cup curry sauce and 6 oz. noodles; simmer until noodles are heated through.

4. Season with salt. Garnish with a sprinkle of ichimi togarashi and, if desired, cashews, coconuts or shallots.

Photo and recipe: Kikkoman