All Photos © Christine Elise McCarthy 2017
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Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu
1 lb tofu
3 TBS red curry paste
1 15 oz can lite coconut milk
1 TBS fresh ginger – minced
2 TBS minced garlic
1 TBS soy sauce
for the marinade
1/4 cup hoisin sauce
2 TBS brown sugar
2 TBS low sodium soy sauce
1 TBS minced garlic
1 TBS minced ginger
1 TBS crushed red pepper
for the noodles
1 lb noodles (either fresh Pad Thai noodles or a pound of cooked & drained noodles of your choice)
1 small onion – diced
1-3 jalapenos – sliced
Your mix of fresh vegetables (I used 1 15 oz can of baby corn, 1 small can diced water chestnuts, 1 cup broccoli florets, 1 cup chopped purple cabbage, 1 cup chopped carrots, 1 cup sliced snap peas, 1 cup frozen peas)
Garnish: lime wedges, cilantro, sesame seeds and maybe another can of warmed coconut milk with red curry paste whisked in to use as a gravy over the noodles – for those that like a saucy dish)
Optional – cut the tofu in half so you have two large squares about 3/4 inch thick. Put them between paper towels & cover with a heavy pan for 30 minutes to release some moisture.
Cube the tofu. Whisk the marinade together & marinate the tofu for 30 minutes or longer.
Heat a TBS or oil & over high heat – fry the drained tofu. Let it sit a few minutes on each side before turning until it is well browned. Set aside.
Heat 1 TBS oil in a pan & saute the onion & jalapeno. When soft, add the remaining vegetables (retaining the frozen peas to add later) and saute a few minutes. Add garlic, ginger & soy sauce. Stir to combine.Add curry paste & coconut milk. Stir & add fresh or cooked noodles. If it gets too dry – add some water. Heat through. Stir in the frozen peas & heat through.
Plate each serving & top with the crispy tofu.
Garnish as you desire.
I warmed another can of coconut milk & whisked in more red curry to drizzle over each serving.