Thai Tofu Curry

Bring a large pot of salted water to boil for the rice noodles. Trim and cut the scallions into 2 inch pieces. Cut the tofu into 1 inch cubes.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the cubed tofu and a pinch of salt and pepper and cook, tossing occasionally, until browned in places, about 4 to 5 minutes. Transfer the crispy tofu to a plate.

Once the water is boiling, add the rice noodles and turn off the heat. Stir the noodles and let sit, stirring occasionally, until tender, about 8 to 10 minutes. Drain and rinse noodles with cold water to stop the cooking process.

Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the cut scallions and cook, stirring occasionally, until they begin to brown in places, about 2 to 3 minutes. Add the red curry paste, agave, and coconut milk. Bring the curry sauce to a simmer and reduce heat to low.

Add the cooked rice noodles to the skillet and toss. Add the crispy tofu, snap peas, and a pinch of salt and cook until the noodles are well coated and hot, about 2 to 3 minutes.

Halve the lime and cut half into wedges. Add the juice from half the lime to the curry, off of the heat. Taste and season the noodles with salt if necessary. To serve, divide the Thai tofu curry between large plates. Top with peanuts and serve with lime wedges. Enjoy!