Best Tofu Red Curry With Rice Noodles Recipes

RED CURRY PEANUT RICE NOODLES WITH TOFU

Steps:

• 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

COCONUT RED CURRY WITH TOFU

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
• Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
• While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
• Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
• Serve curry over jasmine rice and garnish with fresh cilantro.