Crispy Tofu & Rice Noodles in Red Curry Coconut Sauce


Cooking spray

1 small yellow onion, coarsely chopped

1 orange bell pepper, coarsely chopped

1 package Firm Tofu, diced

2 tablespoons red curry paste

1 13.5 oz can Lite Coconut Milk

1 teaspoon salt

1/2 lime, juiced

8 oz rice noodles, cooked

1/4 cup cilantro, chopped


1 Coat a large saute pan with cooking spray and heat over medium-high heat.  Add the onion and pepper and saute for about 5 minutes.  Remove to a bowl and set aside.

2 Coat the pan again with cooking spray and add the tofu.  Fry until each side is crispy, about 10 minutes.  Remove to the bowl with the onion mixture and set aside.

3 Coat the pan yet again with cooking spray and add the red curry paste.  Fry for about 1 minute.  Add the coconut milk, salt and lime juice and whisk to combine.  Add the cooked rice noodles and the tofu onion mixture and toss gently to combine.  Top with the cilantro and serve.

Serves 6

 recipe courtesy of