Name: Thai Green Curry Noodles with Tofu
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Cuisine: thai
Ingredients: 1 null hot green chili (use a mild one if you don't want the heat or remove the seeds for less heat); 2 cloves garlic cloves; 0.5 inch ginger (piece of ginger); 0.75 cup fresh cilantro (packed with stems); 2 tsp lime juice; 1 null lime zest; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.5 tsp salt; 1 cup coconut milk; 2 tsp oil; 7 oz extra-firm tofu (pressed and cubed); 2 null green onions (chopped, keep the greens for garnish); 1 null red bell pepper (thinly sliced); 0.75 cup vegetables (of choice such as mushrooms, broccoli, baby eggplant); 6 oz rice noodles (or linguini, cooked according to package instructions); null null pepper flakes (black pepper and green onions for garnish)

Instructions

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1

Make the green curry paste. Add all of the chili (1 green), garlic (2 cloves), ginger (0.5 inch), fresh cilantro (0.75 cup), lime juice (2 tsp), zest (1 lime), ground coriander (0.5 tsp), ground cumin (0.5 tsp), salt (0.5 tsp) and coconut milk (1 cup) to a blender and blend until smooth and set aside.
2

Cook the rice noodles (6 oz) according to package instructions and set aside.
3

Heat a skillet over medium high heat. Add oil (2 tsp). Add the extra-firm tofu (7 oz) and cook until the extra-firm tofu (7 oz) is golden at the edges then add in the white parts of the onions (2 green) and bell pepper (1 red) and vegetables (0.75 cup).
4

Add a dash of [salt] and cook for 3-4 minutes. Move the [vegetables] to the edge of the skillet so that you can pour the [green curry paste] in the middle. Pour the [green curry paste] in.
5

Once the [green curry paste] is starting to boil, mix it in. Add in the rice noodles (6 oz) and toss well to coat. Taste and adjust [salt] and flavor. Add sugar (0.5 tsp) at this point to balance out the flavor. Adjust the salt, sweet, and heat at the end. Then serve with [pepper flakes], black pepper, and green onions as garnish.