Curry Tofu (Optional)

• Combine the red curry paste and lime juice.
• Cut the tofu into equal-sized cubes for baking or air-frying or into 4 equal slabs for grilling. -
• Add the tofu pieces to a container with the marinade.
• Shake to coat the tofu.
• Marinate for 3-24 hours. For the best flavor, I prefer overnight, but a minimum of 3 hours is acceptable.

Cooking Options for Tofu

Baking

• Prepare a baking sheet with parchment paper or a Silicone Baking Mat.
• Drain excess marinade into a different container
• Bake tofu for 15 minutes, turn it over with a spatula and cook for another 15 minutes.
• Remove from the oven and let cool slightly.
• Then,  add the cooked tofu to the container with the excess marinade.
• Toss in the marinade again for additional flavor.

Grilling

• First, to grill the perfect tofu on the grill, pre-heat the grill to medium or 400 degrees.
• Then, arrange the tofu directly on the grill for 20 minutes, flipping four times to get pretty grill marks.
• Next, I return the tofu to the container to soak up more marinade.
• At this point, you have two choices; cut it in cubes now and use it, or put it in the refrigerator until ready to eat.

Thai Red Curry Noodles

• If you include tofu, cut it according to the cooking method chosen and marinate for 3-12 hours.
• In a Dutch oven or large pot on the stove, on medium heat.
• Add 2 cloves of minced garlic and 2 Tablespoons of minced ginger.
• Now, add the slivered yellow onion and stir until the onions are translucent, and then add the mushrooms.
• Once the mushrooms are browned, add the red bell pepper and the snap peas.
• After 2 minutes, stir in 5-6 Tablespoons of red curry paste.
• Pour in the light coconut milk. Or, make lower-fat coconut milk with 2 teaspoons of coconut extract.
• Then, add the vegetable broth, turn the heat up to high, and bring the mixture to a boil.
• When boiling, add 14 ounces of rice noodles to the pot of vegetables and liquid and cook for 10 minutes (this is for the stir fry-sized noodles; adjust the time based on the noodles selected).
• Reduce the heat to medium-low; it continues to boil despite reducing the heat.
• Squeeze one of the limes into the cooked noodles, which have absorbed most of the fluid in the pot.
• Reserve ⅛ cup of cilantro for garnish, and add the other ⅛ cup to the cooked mixture.
• Salt to taste.
• Garnish with cilantro, Thai basil, and a lime wedge.
• Include cooked curry tofu pieces if desired.