Thai Red Curry Noodles

Recipe adapted from Eat With Clarity.

Ingredients:

Tofu:

• 1 Block of super firm tofu
• 1 TBSP cornstarch
• 1 TBSP olive oil
• Salt, to taste

Noodles:

• 14 oz. rice noodles

Veggies:

• Sesame oil
• 1-2 zucchinis, diced into 3/4 inch pieces
• 1 onion, diced into 3/4 inch pieces
• 1 large red bell pepper, diced into 3/4 inch pieces

Sauce:

• Sesame oil
• 4 large cloves garlic, minced
• 1 TBSP fresh grated ginger
• 1 1/2 TBSP Thai red curry paste (if not spicy add up to 3 TBSP)
• 2 TBSP tomato paste
• 1 can full fat coconut milk
• 2 TBSP soy sauce
• 2 tsp. honey
• Juice from 1 lime about 1-2 TBSP
• Salt and pepper to taste

Directions:

1. Tofu: Wrap tofu in a clean dish towel and place a heavy object on top. Preheat oven to 450F. After 15-30 minutes, unwrap the tofu and cut into cubes. Place cubes in a bowl and add the cornstarch, olive oil, and salt and toss to combine. On a foil or parchment lined baking sheet, add the tofu and bake for 20-30 minutes or until reaches desired crunchiness. Set aside.
2. Cook Rice Noodles: Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, as they will continue cooking in the sauce. Drain and set aside.
3. Cook Veggies: In a large sauté pan, heat sesame oil and add the zucchini and sauté until they are tender and have browned a little. Remove from pan and set aside. Return pan to stove and add some more sesame oil and then add the onions and peppers and sauté until just tender and then add them to the zucchini.
4. Make Sauce: In the same sauté pan, add some more sesame oil and then add the garlic and ginger and sauté until garlic is fragrant, about 30 seconds – 1 minute. Then add the red curry paste and tomato paste and cook them for a few minutes, and then add the coconut milk through the salt and pepper and whisk until smooth.
5. Combine: Once the sauce is smooth add cooked noodles and toss to combine. Then add the cooked veggies and toss to combine. Top with the crispy tofu.