Description
This easy, under-30 minute, vegan, gluten-free Noodle Bowl with Thai Tofu and Vegetables boasts a rich flavor profile, with hearty additions of red curry, coconut, and peanut butter.
Ingredients
Scale
- 4 cups water
- 8 ounces uncooked Pad Thai rice noodles (look for brown rice noodles, if available)
- 1 teaspoon sesame oil
- 1 red bell pepper, diced
- 1 ½ cups sliced mushrooms
- 1 (15-ounce) package, extra firm tofu, drained
- 3 tablespoons water
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons red Thai curry paste
- ½ teaspoon turmeric
- ½ teaspoon cumin
- 2 tablespoons reduced-sodium, gluten-free soy sauce
- 1 cup canned light coconut milk (stir well before measuring)
- 2 tablespoons creamy peanut butter
- 8 ounces greens (mustard, spinach, kale, chard, etc), chopped
- 3 green onions, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup peanuts, chopped
Instructions
- Bring water to a boil and add rice noodles, cooking according to package (about 4 minutes). Do not overcook. Rinse, drain and set aside.
- Meanwhile, heat sesame oil in a large skillet or wok and sauté pepper, mushrooms and tofu for 2 minutes over medium heat. Add water, and continue to sauté for an additional 3 minutes.
- Add garlic, ginger, curry paste, turmeric, and cumin and stir to combine.
- Stir in soy sauce, coconut milk, and peanut butter and combine well.
- Add greens on top of pan and cook for 2 – 3 minutes. Stir in cooked, drained noodles, and cook just until noodles are heated through and greens are barely wilted (1 – 2 minutes).
- Garnish noodles with green onions, cilantro and peanuts.
- Divide into bowls and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Entree
- Cuisine: Thai, American
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 6 g
- Sodium: 351 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Carbohydrates: 15 g
- Fiber: 7 g
- Protein: 20 g
