Red Curry Peanut Rice Noodles With Tofu Recipes
TOFU RED CURRY WITH RICE NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles as the label directs. Drain and set aside.
- Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
- Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 780 milligrams, Carbohydrate 71 grams, Fiber 9 grams, Protein 18 grams, Sugar 12 grams
RICE NOODLES AND TOFU IN PEANUT SAUCE
Smooth peanut butter lends creaminess to this interpretation of classic pad thai. Any vegetable combination works well.
Provided by Mindy Hermann, RDN
Categories Noodle Tofu Bell Pepper Peanut Butter Soy Sauce Vinegar Lime Spinach Cilantro Peanut Vegetarian Crohn's & Colitis Crohn's
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high until hot. Cook tofu in a single layer, undisturbed, until golden brown on one side, about 8 minutes. Turn and continue to cook until golden on the other side, about 6 minutes. Transfer to a paper towel-lined plate.
- Cook peppers in same skillet, stirring frequently, until beginning to soften, about 5 minutes.
- Meanwhile, cook noodles according to package directions.
- Whisk peanut butter, soy sauce, vinegar, brown sugar, fish sauce, and lime juice in a medium bowl to combine.
- Toss tofu, noodles, peppers, peanut butter sauce, and spinach in a large bowl. Transfer to a platter. Top with cilantro and peanuts. Serve with lime wedges alongside.
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