Easy Coconut Curry Stir Fry Noodles with Glazed Tofu

healthynibblesandbits.com

Eva Hawes

subheading: For the Tofu:

14-ounce (400g) package of extra-firm tofu

1 tablespoon sesame oil

2 tablespoons tamari (use soy sauce if not gluten free)

1 tablespoon brown sugar (or any sweetener of choice)

1 ½ teaspoons cornstarch

3 tablespoons water

subheading: For the Noodles:

8 ounces (225g) flat rice noodles

3 tablespoons coconut milk (full fat or light coconut milk works)

1 tablespoon red curry paste

½ tablespoon tamari

1 tablespoon sesame oil

⅓ cup sliced red onions (about 1 ounce/30g)

1 tablespoon chopped tender lemongrass stalk (optional)

4.5 ounces (130g) red cabbage, thinly sliced (about a heaping cup)

1 large carrot, peeled and cut to matchsticks or julienned (½ cup shredded carrots works also)

salt, to taste

subheading: Optional garnish:

cilantro

sesame seeds

red pepper flakes

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