How To Make Thai Green Tofu Noodles
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Serves:
Ingredients
- 8 oz rice noodles
- 1 package firm tofu, cubed
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 1 cup coconut milk
- 2 tbsp green curry paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp brown sugar
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
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Cook rice noodles according to package instructions. Drain and set aside.
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In a large skillet, heat vegetable oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
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Add tofu cubes to the skillet and cook until golden brown on all sides, about 5 minutes. Remove tofu from skillet and set aside.
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In the same skillet, add sliced bell pepper, julienned carrot, and snap peas. Stir fry for 3-4 minutes until vegetables are tender-crisp.
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In a small bowl, whisk together coconut milk, green curry paste, soy sauce, lime juice, and brown sugar until well combined. Pour into the skillet with the vegetables.
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Add the cooked tofu to the skillet and simmer for 5 minutes, allowing the flavors to blend together.
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Serve the Thai green tofu mixture over cooked rice noodles. Garnish with fresh cilantro and serve with lime wedges.
Nutrition
- Calories : 355kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 0mg
- Sodium : 820mg
- Total Carbohydrates : 40g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 12g
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