Thai Tofu Curry

Bring a large pot of salted water on 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 half of 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 and repeat with another 1 tbsp oil and the remaining cubed tofu.

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

Return the skillet to medium-high heat with 1 tbsp 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 crispy tofu, snap peas, and a pinch of salt to the skillet and cook until hot, about 2 to 3 minutes. Pour the curry over the noodles in the large pot and stir to combine, reheating on medium heat until hot, another 2 to 3 minutes.

Halve the limes and cut 1 into wedges. Add the juice from 2 limes 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!