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 30 min ,serves 2.

Instructions

1. Preheat oven to 180°C (350°F) and line a small baking tray with baking paper
2. 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
3. Meanwhile, boil a small saucepan of water and cook rice noodles following packet directions. Drain and set aside
4. Heat a large fry pan or wok over high heat and add oil
5. Add onion and garlic and fry for 3-4 minutes until beginning to become translucent
6. Add curry paste, coconut milk, remaining tamari, lime juice and water. Stir to combine and bring to a simmer
7. Add zucchini and carrot noodles and simmer in the broth for 2-3 minutes until just soft.
8. Remove from the heat and stir through the rice noodles, bean sprouts and coriander
9. Serve into bowls and top with extra bean sprouts, roasted tofu, red cabbage and peanuts