Peanut Curry Noodle Bowl with Crispy Tofu
*Store in the refrigerator for up to 4 days*
At-home prep instructions:
Preheat the oven to 350F*. Line a baking sheet with parchment paper and spread the tofu out on it. Bake until warm, about 10 minutes.
Bring a large pot of water to boil. Add rice noodles and cook for the length of time designated on the package.
Meanwhile*, transfer the soup to a pot on the stovetop and cook at medium heat, stirring occassionally, until warm (5-10 minutes).
Drain the noodles when they are finished cooking.
To serve, transfer the noodles to bowls and ladle the soup over them. Top with tofu and garnish with green onion and cabbage.
*Alternatively, the tofu and soup can be microwaved.
Ingredients (organic whenever possible):
Gluten-free rice noodles, onion, garlic, ginger, seasonal vegetables, coconut milk, red curry paste (red chili pepper, garlic, lemongrass, salt, shallot, coriander root, kaffir lime peel), peanut butter, gluten-free tamari (water, soybeans, alcohol), salt, pepper, green onion, cabbage, tofu, rice vinegar, garlic powder, onion powder.
*contains soy, coconut and peanuts