Thai Red Curry Noodles
Ingredients
Crispy baked tofu
- 1 14-oz block tofu
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tbsp tamari
Curry
- 8 oz rice noodles
- 1 tbsp coconut oil
- 2 small shallots, chopped
- 5 cloves garlic, minced
- 2 tbsp minced ginger
- 3 tbsp Thai red curry paste
- half a red bell pepper, sliced
- 2-3 cups assorted vegetables (e.g., broccoli, bean sprouts, carrots)
- 1 14 oz can full-fat coconut milk
- 1/2 cup water
- 3 tbsp tamari
- 1 tsp ground turmeric
- 2 tbsp coconut sugar
- 1/2 tsp salt
- 2 tbsp lime juice
Garnish
- chopped cilantro
- fresh basil
- green onions
Preparation
Preheat oven to 400°F
Press tofu to remove excess water, cut into cubes, toss with cornstarch, olive oil, and tamari, then bake until crispy
Cook rice noodles according to package instructions
Heat coconut oil in a large pot or pan over medium heat
Add chopped shallots, minced garlic, and minced ginger; sauté until fragrant
Stir in Thai red curry paste and cook for 1 minute
Add sliced red bell pepper and assorted vegetables; cook until tender
Pour in coconut milk, water, tamari, turmeric, coconut sugar, and salt; bring to a simmer and cook until flavors meld
Stir in lime juice and adjust seasoning to taste
Combine cooked noodles, baked tofu, and curry sauce
Garnish with chopped cilantro, fresh basil, and green onions
