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 finely
- 5 cloves garlic, minced
- 2 tbsp minced ginger
- 3 tbsp Thai red curry paste
- half a sliced red bell pepper + 2-3 cups assorted vegetables (I used broccoli florets, fresh bean sprouts, and carrots)
- 1 14 oz can full-fat coconut milk
- 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
Garnish
- chopped cilantro
- fresh basil
- green onions
Preparation
Preheat oven to 425F.
Press tofu to remove excess water
Cut tofu 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.
Stir in the lime juice.
Taste and adjust seasonings as needed.
Top with tofu cubes, cilantro, basil, and chopped green onions, and serve. Enjoy!
