Crispy Tofu Curry Pad Thai

1

Preheat oven to 425-degrees F. Wrap tofu in paper towel and press to remove excess fluid. Remove paper towel and cube tofu into 1-inch x 1-inch pieces. Add tofu to a medium bowl and drizzle with oil and 1 tbsp tamari, then sprinkle cornstarch over the tofu and toss to coat. Add tofu to a parchment-lined baking sheet and bake for 25-minutes, stirring halfway, until crispy.

2

Prepare rice noodles by placing them in a large bowl or pot and covering with boiling water. Allow to stand for 6-8 minutes, stirring every few noodles. Noodles should be soft but still firm, they will absorb liquid from the sauce and further soften. Drain well.

3

Add 3 tbsp of tamari, rice vinegar, sesame oil, red curry paste, lime juice, turmeric and coconut milk to a bowl and whisk well. Set aside.

4

While your noodles are standing, heat a large fry pan or wok to medium high. Add 1 tbsp avocado oil, onions and garlic and cook for 4-5 minutes, until translucent.

5

Add carrots and peppers to onions and garlic and cook until soft.

6

Add sauce to vegetables and mix thoroughly, then add rice noodles and heat through. Mix in bean sprouts.

7

Plate and serve with desired garnish. Add sriracha or other preferred hot sauce if you like a bit more heat. Enjoy!

8

Substitutions: Easily substitute suggested vegetables for veggies of your choosing. Choose brown rice noodles to increase the fibre content compared to white rice noodles.

9

Optional: Top with lime wedges, crushed peanuts, cilantro and sriracha.