Easy Coconut Curry Stir Fry Noodles with Glazed Tofu

• Vegan
• Gluten free

• Produce

  • 1 Carrot, large
  • 1 Cilantro
  • 1 tbsp Lemongrass
  • 4 1/2 oz Red cabbage
  • 1/3 cup Red onions

• Refrigerated

  • 1 14-oz (400g package Tofu, extra firm

• Canned Goods

  • 3 tbsp Coconut milk (full fat or lite coconut milk works
  • 1 tbsp Red curry paste

• Condiments

  • 1 tbsp Agave
  • 2 1/2 tbsp Tamari, low-sodium

• Pasta & Grains

  • 8 oz Rice noodles

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Red pepper flakes
  • 1 Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 1 tbsp Coconut aminos

• Liquids

  • 3 tbsp Water

Found on healthynibblesandbits.com

Description

Ingredients

• 8 oz (225g) rice noodles
• 1 TBS sesame oil
• 1/3 cup sliced red onions (about 1 oz/30g)
• 1 TBS chopped lemongrass (or lemongrass paste )
• 4.5 oz (130g) red cabbage, thinly sliced (about a heaping cup)
• 1 large carrot, peeled and cut to matchsticks or julienned (1/2 cup shredded carrots works also)
• 3 TBS coconut milk (full fat or lite coconut milk works)
• 1 TBS red curry paste
• 1/2 TBS low-sodium tamari sauce
• salt, to taste
• one 14-oz (400g) package of extra firm tofu
• 1 TBS sesame oil
• 2 TBS low-sodium tamari sauce (use soy sauce if not gluten free)
• 1 TBS coconut aminos
• 1 TBS agave (or any sweetener of choice)
• 1 TBS cornstarch
• 3 TBS water
• cilantro
• sesame seeds
• red pepper flakes

Directions

• Bring 5 cups of water (just over a liter) of water to boil. Salt the water. When water has boiled, turn of the heat and throw in rice noodles. Let it sit in there for 5 minutes. The noodles should be al dente. Drain water and rinse noodles under cold water. Set aside.
• While you are preparing the noodles, prepare tofu. Slice tofu block into 6 slices, along the long side of the tofu. Press tofu slices into a paper towel to soak up some water. Chop each slice into 8 cubes. In a small bowl, mix tamari, coconut aminos, agave, cornstarch, and water. Set aside. Heat a large sauté pan over medium-high heat. When the pan is hot, add 1 tablespoon of sesame oil. Add tofu cubes and cook for 8-10 minutes, until the cubes are well browned. Flip tofu cubes periodically so that you get browning on more than one side. Tongs work very well for this. Pour in tamari sauce and watch it sizzle. If the sauce turns thick immediately, add a splash of water. Stir for a minute and plate tofu.
• Wipe down sauté pan. Mix coconut milk, curry paste, and tamari together and set aside. Heat pan over medium heat and add another tablespoon of sesame oil. Add onions and cook for 2 to 3 minutes, or until it softens. Add lemongrass and stir for about 30 seconds. Stir in red cabbage and cook for a minute. Toss in shredded carrots and a pinch of salt and cook for another minute. Add cooked rice noodles and coconut milk mixture. Stir everything for a minute, and mix in tofu cubes. Turn off heat and serve. Garnish with cilantro, sesame seeds, and red pepper flakes if you like.