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Marinade:
5T tamari (or soy sauce)
2T rice vinegar
juice of 1 lime
1.5t red curry paste (this is the part that gives it spice and ties the recipe together)
*red curry paste ingredients: red chili, garlic, lemongrass, thai ginger, salt, onion, kaftir lime, coriander, pepper*
2t agave nectar
1t fresh ginger, grated, chopped
2 cloves garlic, minced
1T olive oil (optional)
Stir-Fry:
1/2c edamame
1c thin sliced bell peppers
1/4t red pepper flakes
14oz rice noodles
2-3 carrots, peeled, cut
1/2 small onion, cut
1t arrowroot
2 more cloves garlic, minced
10oz firm tofu cut into triangles
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Method: In a container with a lid, combine marinade ingredients and place pressed and cut tofu in the container. Let sit for at least an hour, shaking or stirring occasionally. Meanwhile, fill a saucepot with water and bring to a boil. Take off the heat and add rice noodles. Soak for 10 minutes then rinse and drain with cold water. Set aside for later.
Heat a wok with olive oil and add stir-fry ingredients, minus the arrowroot. Cook on med-high for a few minutes and then add the tofu. Keep the marinade in the container and add the arrowroot, stirring to dissolve. Add arrowroot-marinade mix to the wok and heat until it is a thicker sauce and veggies are cooked and heated through. Serve over rice noodles or quinoa.
I like to mix up the sauce with the noodles on my plate, not before hand. Plus, I think it makes the presentation better and the noodles not soggy. The second time I made this I served it over quinoa. Eating this with quinoa made me 100 times fuller, faster (duh). |
