With -s out of town that means I can make something with tofu. Of course -s sent me an email during the day saying they went to a Thai place for lunch and guess what he had? Yes, tofu! Go figure. Anyway, I whipped up this curry tofu over noodles, and it was delicious! If you don’t like tofu you can easily substitute chicken.
- 1 lb. firm or extra firm tofu, cut into 3/4-inch cubes
- 1 c. sugar snap peas
- 1 red pepper, julienned
- 1/2 c. carrots, julienned
- 6 oz. of Saifun bean thread noodles, or any Asian noodle of your choice
- 1/2 c. light coconut milk
- 1/2 c. creamy peanut butter
- 2 TBSP. red curry paste
- 1 TBSP. brown sugar
- 1/4 c. broth
- 2 TBSP. soy sauce
- juice from 2 limes
- 1/4 c. cilantro, chopped
- 1/4 c. green onions, chopped
- 2 TBSP. peanuts
- Prepare the tofu: Line a baking sheet with 2 layers of paper towels. Arrange the tofu in a single layer on the towels. Top with another layer of towels and pat the tofu dry.
- Prepare vegetables: Julienne the red pepper and carrots
- Cook the sugar snap peas and noodles: Bring a large pot of salted water to a boil over high heat. Add the sugar snap peas, cook for 30 seconds, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles, rinse well under cold running water and drain again. Set aside.
- Braise the tofu: In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined. Stir in the curry paste, brown sugar, broth, soy sauce and lime juice. Add the tofu and cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes. Stir in the sugar snap peas, red pepper, carrots, and noodles. Divide among bowls and top with cilantro, green onions, and peanuts. Serve immediately.
Curry Tofu with Peanuts and Noodles: