Red Curry Carrot Noodle Bowls
with Baked Tofu & Fresh CilantroGET 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
- ¼ oz fresh cilantro
- 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 the peeler to create ribbons with the remaining carrot. Pick the cilantro leaves from the stems.
Toss the salad
Add the cubed tofu, sliced cucumber, and carrot ribbons to the bowl with the dressing and toss well. Divide red curry carrot noodles and tofu into 2 servings and top with cilantro leaves and peanuts.