Meals Matter

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Contributed By: tera
WildOats.com

Ingredients

1 (16 oz. ) block of Wild Oats Extra Firm Organic Tofu, drained

8 oz. Medium stick rice noodles

Wild Oats Grapeseed Oil for cooking

2 cloves Garlic

2 tbsp. Fresh ginger, grated

1 can Wild Oats Organic Premium Coconut Milk

1 tbsp. Red curry paste (or to taste)

1 (10 oz. ) bottle Wild Oats Organic Asian Sesame Marinade

1/2 Organic red pepper, thinly sliced

1/2 Organic red onion, thinly sliced

1 c. Fresh bean sprouts

1/4 c. Cilantro, diced

1/3 c. Organic peanuts, crushed

Preparation

To remove excess moisture from tofu: slice block in half, place on a plate and cover with another plate. Put a heavy can or pan on top of the plate and refrigerate for at least 2 hours or overnight. Slice drained tofu into planks and place in a baking dish. Cover with marinade and refrigerate for at least 30 minutes. Bring a pot of salted water to a boil. Add rice noodles and boil for about 2 minutes, until soft. Drain, rinse and set aside. Heat a saucepan over medium high heat. Add a teaspoon of oil, garlic and ginger. Cook for a minute. Add coconut milk and curry paste. Simmer for 5 minutes, set aside. Heat a sauté pan over medium high heat. Remove tofu from marinade and pat dry. Add a tablespoon of oil and sear tofu two minutes per side. Remove from pan. Add peppers, onions and sprouts to the pan. Cook 3 minutes, until soft. Add noodles, tofu and coconut curry sauce. Toss to coat evenly. Serve garnished with cilantro and peanuts.

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