Red Curry Carrot Noodle Bowls with Baked Tofu & Fresh Cilantro

Red Curry Carrot Noodle Bowls

with Baked Tofu & Fresh Cilantro

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SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
400
FAT
18g
CARBOHYDRATES
40g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¼ cup peanut sauce
  2. 2 tbsp red curry paste
  3. 6 oz Wildwood® Organic Sproutofu® Baked Tofu
  4. 1 cucumber
  5. 2 carrots
  6. ¼ oz fresh cilantro
  7. ¼ cup peanuts
  8. For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nuts
Nutrition

INSTRUCTIONS

1
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.
2
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.