Coconut Curry Tofu and Rice Noodle Bowl

Contributed By: tera
WildOats.com

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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Asian
Special Features: Vegetarian
Meal Type: Entree

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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.