Thai Red Curry Noodles
Ingredients
- 1 14-oz block tofu
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tbsp tamari
- 8 oz rice noodles
- 1 tbsp coconut oil
- 2 small shallots, chopped finely
- 5 cloves garlic, minced
- 2 tbsp minced ginger
- 3 tbsp thai red curry paste
- 1/2 cup water, plus more if needed
- 3 tbsp tamari
- 1 tsp ground turmeric
- 2 tbsp coconut sugar
- 1/2 tsp salt, plus more to taste
- 2 tbsp lime juice
- for garnish: chopped cilantro, fresh basil, green onions
Preparation
Preheat oven to 425f
Press tofu to remove water (see notes in my blog post for how to do this), then cut into 3/4 inch cubes and toss with soy sauce, olive oil, and cornstarch to coat
Spread cubes evenly on a piece of parchment paper and bake for 25-30 minutes, until golden brown and crispy
In the meantime, place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles)
In a large saucepan, heat coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, about 2-3 minutes
Add curry paste and cook for one minute, then stir in bell pepper and rest of vegetables, stirring for 1-2 minutes until softened
Add coconut milk, water, tamari, turmeric, sugar, salt, and the prepared rice noodles, and simmer until noodles are tender but still have a chewy bite, about 4 minutes
If necessary, add in more liquid while cooking
Stir in the lime juice
Taste and adjust seasonings as needed
Top with tofu cubes, cilantro, basil, and chopped green onions, and serve
