Red Curry Noodle Bowls
Ingredients
- 1/2 block firm tofu
- 1 Tbsp. coconut or olive oil
- 1 red onion, sliced into thin wedges
- 2 cloves garlic, sliced
- 1.5 Tbsp. red curry paste (look for one with no additives - you just want those spices!)
- 140mL coconut milk (canned not bottled)
- 2 Tbsp. tamari or soy sauce
- Juice of 1 lime
- 1/2 cup water
- 1 zucchini, spiralised (or simply cut into cubes)
- 1 large carrot, spiralised (or simply cut into cubes)
- 1 cup fresh bean sprouts
- 1/2 bunch fresh corriander, finely chopped
- 1/3 cup roasted peanuts
- 1 packet rice noodles
Takes ,serves 2.
Instructions
- Preheat oven to 180°C (350°F) and line a small baking tray with baking paper
- Slice tofu into small cubes (around 2cm) and scatter evenly over the baking tray. Pour 1 Tbsp. tamari sauce over the tofu cubes and toss to coat. Place in the oven for around 20 minutes, or until golden and crispy
- Meanwhile, boil a small saucepan of water and cook rice noodles following packet directions. Drain and set aside
- Heat a large fry pan or wok over high heat and add oil
- Add onion and garlic and fry for 3-4 minutes until beginning to become translucent
- Add curry paste, coconut milk, remaining tamari, lime juice and water. Stir to combine and bring to a simmer
- Add zucchini and carrot noodles and simmer in the broth for 2-3 minutes until just soft.
- Remove from the heat and stir through the rice noodles, bean sprouts and coriander
- Serve into bowls and top with extra bean sprouts, roasted tofu, red cabbage and peanuts