Spicy Lemongrass Coconut Noodles with Crispy Tofu

Instructions

1. 1

   Press the tofu to remove excess water, then cut it into bite-sized cubes.

   ~5 min
2. 2

   Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.

   ~10 min
3. 3

   Finely chop the white part of the lemongrass, mince garlic and ginger.

   ~5 min
4. 4

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Remove tofu and set aside.

   ~15 min
5. 5

   In the same frying pan, add the remaining 1 tablespoon of vegetable oil. Add chopped lemongrass, minced garlic, and ginger. Sauté for 2 minutes until fragrant.

   ~2 min
6. 6

   Stir in the red curry paste and cook for another minute until fragrant.

   ~1 min
7. 7

   Pour in the coconut milk, lime juice, soy sauce, brown sugar, and chili flakes. Whisk to combine and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.

   ~5 min
8. 8

   Add the cooked rice noodles and crispy tofu to the sauce. Toss gently to coat everything evenly. Cook for 2-3 minutes until heated through.

   ~3 min
9. 9

   Stir in most of the chopped cilantro.

10. 10

    Serve immediately, garnished with remaining cilantro and chopped peanuts.