These sweet and spicy Red Curry Peanut Rice Noodles with Tofu are a delicious, cold noodle dish served with red curry peanut baked tofu.
I love these noodles, they are SO easy and SO addicting! Both the tofu and the noodles are tossed in a red curry peanut sauce that is spicy, yet sweet and will send your taste buds soaring!
I got this tofu press for Christmas and it’s life changing! If you make tofu often you need a tofu press! I used to wrap my bricks of tofu in paper towels, press them between 2 plates and put something heavy on top to press out excess water. It sounds easy enough, but it’s clumsy, messy and time consuming because you have to change the paper towels multiple times to get enough moister. With the tofu press everything is contained to one little box and you don’t have to worry about keeping your eye on it.
If you are not familiar with baking tofu, you may be thinking “why do I need to press out the moisture?” Tofu is sold in water to maintain freshness. You drain it before baking, but if you do not press out the excess moisture your tofu will never get crispy, which is what we are going for in this recipe!
Once the tofu is baked, these Red Curry Peanut Rice Noodles come together very quickly! You will cook the noodles according to the instructions on the package (this usually takes about 7 minutes), whisk together the sauce and then toss everything together! Aside from tofu, these noodles also have shredded carrots, red bell pepper and crushed peanuts in the mix.
For the best taste results serve this dish cold and garnish with green onion, crushed peanuts, black sesame seeds and a lime wedge.
1 14oz brick extra firm tofu, pressed*
1 tsp red curry paste
1/2 tsp sesame oil
2 tbsp peanut butter
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 7.7oz package white rice noodles
2 tbsp honey
2 tsp red curry paste
2 tbsp soy sauce
2 tbsp peanut butter
1/4 cup rice wine vinegar
1/2 tsp salt
1/4 cup shredded carrots
1/4 cup red bell pepper, diced
2 tbsp roasted salted peanuts, crushed
roasted salted peanuts, crushed
black sesame seeds
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
*Press tofu to release excess water. I use this tofu press and it works great! If you don’t have a tofu press you can wrap the tofu brick in paper towels, place between two plates and put something heavy on top to press down on the tofu. You will probably have to change the paper towels a 2-3 times to get out all of the water.
Keywords: #ricenoodles, #redcurrypeanut
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