Popular Conditions & Diets
Ingredients
18
Time
25m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
18
Time
25m
Serves
4
Vegan
Dinner
454 g
Rice Noodles
1
Yellow Onion
thinly sliced
3
Garlic Cloves
minced
1
Red Bell Pepper
thinly sliced
1
Yellow Bell Pepper
thinly sliced
2
Carrots
grated
2 cups
Bean Sprouts
1/4 cup
Green Onion
thinly sliced
1 package
Extra Firm Tofu
1 Tbsp
Cornstarch
4 Tbsp
Tamari
divided
1 Tbsp
Avocado Oil
2 Tbsp
Rice Vinegar
1 Tbsp
Sesame Oil
3 Tbsp
Red Curry Paste
1 tsp
Turmeric Powder
1/2 cup
Full Fat Coconut Milk
1 Tbsp
Lime Juice
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.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
