Red Curry Carrot Noodle Bowl
with Baked Tofu & Fresh BasilGET RECIPES DELIVERED
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- ¼ cup peanut sauce
- 2 tbsp red curry paste
- 6 oz Wildwood® Organic Sproutofu Baked Tofu
- 1 cucumber
- 2 carrots
- ½ oz fresh basil
- ¼ cup peanuts
- For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nutsNutrition
Prepare the ingredients
In a large bowl combine the peanut sauce, as much of the red curry paste as you’d like, and 1 tbsp water. Cut the tofu into cubes. Thinly slice the cucumber. Peel the carrots, discard the peels, and use a peeler to create ribbons with the remaining carrot. Pick the basil leaves.
Toss the salad
Add the tofu, carrot ribbons, and sliced cucumber to the bowl with the dressing and toss well. Divide red curry carrot noodles and tofu into 2 servings and top with basil and peanuts.