Red Curry Carrot Noodle Bowls
with Baked Tofu & Fresh Cilantro
- ¼ cup peanut sauce
- 2 tbsp red curry paste
- 7 oz Wildwood® Organic Sproutofu® Baked Tofu
- 1 cucumber
- 2 carrots
- ¼ oz fresh cilantro
- ¼ cup peanuts
In a large bowl, combine the peanut sauce, as much 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 carrots. Pick the cilantro leaves from the stems.
Add the cubed tofu, sliced cucumber, and carrot ribbons to the bowl with the dressing and toss well. Divide the red curry carrot noodles and tofu into 2 serving dishes and top with cilantro leaves and peanuts.