Red Curry Peanut Rice Noodles With Tofu Recipes

RED CURRY PEANUT RICE NOODLES WITH TOFU

Steps:

• Preheat oven to 400°F
• Cut tofu into small cubes
• In a large bowl add red curry paste, sesame oil, peanut butter, rice wine vinegar and soy sauce, whisk until everything is combined
• Add tofu to the bowl, toss to coat evenly
• Spread tofu evenly onto a lined or greased baking sheet
• Bake for 20-25 minutes, tofu should be golden brown
• Remove from oven and set aside
• Prepare rice noodles according to package instructions, set aside
• In a large bowl whisk together honey, red curry paste, soy sauce, peanut butter, rice wine vinegar and salt
• Add the noodles to the bowl, toss to coat
• Add the shredded carrots and diced red pepper, toss
• Add the tofu and peanuts, mix
• Chill for at least 1 hour
• Serve garnished with green onions, crushed peanuts, black sesame seeds and a lime wedge

TOFU RED CURRY WITH RICE NOODLES

Steps:

• Cook the noodles as the label directs. Drain and set aside.
• Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
• Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.