Coconut Curry Tofu and Rice Noodle Bowl

[Guest guest]

Coconut Curry Tofu and Rice Noodle Bowl

 

 

Total Time: 30 minutes

Serves: 6

 

1 (16 oz.) block of Extra Firm Tofu, drained

8 oz. medium stick rice noodles

Grapeseed Oil for cooking

2 cloves garlic

2 tbsp. fresh ginger, grated

1 can Premium Coconut Milk

1 tbsp. red curry paste (or to taste)

1 (10 oz.) bottle Asian Sesame Marinade

1/2 red pepper, thinly sliced

1/2 red onion, thinly sliced

1 c. fresh bean sprouts

1/4 c. cilantro, diced

 

1/3 c. peanuts, crushed

 

To remove excess moisture from tofu: slice block in half, place on a

plate and cover with another plate. Put a heavy can or pan on top of

the plate and refrigerate for at least 2 hours or overnight. Slice

drained tofu into planks and place in a baking dish. Cover with

marinade and refrigerate for at least 30 minutes. Bring a pot of

salted water to a boil. Add rice noodles and boil for about 2

minutes, until soft. Drain, rinse and set aside. Heat a saucepan over

medium high heat. Add a teaspoon of oil, garlic and ginger. Cook for

a minute. Add coconut milk and curry paste. Simmer for 5 minutes, set

aside. Heat a sauté pan over medium high heat. Remove tofu from

marinade and pat dry. Add a tablespoon of oil and sear tofu two

minutes per side. Remove from pan. Add peppers, onions and sprouts to

the pan. Cook 3 minutes, until soft. Add noodles, tofu and coconut

curry sauce. Toss to coat evenly. Serve garnished with cilantro and

peanuts.