Ingredients
Tofu
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
Noodles
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
tofu
2 tbsp roasted salted peanuts, crushed
Garnish (optional)
green onions
roasted salted peanuts, crushed
black sesame seeds
lime wedges
Instructions
Tofu
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
Noodles
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
Notes
*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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Noodles
Keywords: #ricenoodles, #redcurrypeanut