Red Curry Carrot Noodle Bowl

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.

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.