Line a small rimmed sheet pan with paper towels. Cut tofu block into 1/4-inch slices and place on paper towels. Cover the tofu slices with additional paper towels and gently press until excess water has been removed. Cut tofu into 1/4-inch cubes; set aside.
To a large saucepan over medium heat, add coconut milk, curry paste, lime juice, soy and fish sauce, sugar, coriander, vanilla extract, salt and pepper flakes; stir and cook for about 10-15 minutes. Cover and set aside.
Cook rice noodles according to package directions. Rinse under cold water and drain well. Place noodles back in the pot; pour curry sauce over noodles and gently stir to combine; cover and set aside.
Add tofu, onions, carrot, cashews and cilantro to curry. Place over medium-low heat; cook and stir occasionally, until heated through and noodles have absorbed the curry. Garnish with additional cashews and cilantro, if desired.
Line a small rimmed sheet pan with paper towels. Cut tofu block into 0.6-centimeter slices and place on paper towels. Cover the tofu slices with additional paper towels and gently press until excess water has been removed. Cut tofu into 0.6-centimeter cubes; set aside.
To a large saucepan over medium heat, add coconut milk, curry paste, lime juice, soy and fish sauce, sugar, coriander, vanilla extract, salt and pepper flakes; stir and cook for about 10-15 minutes. Cover and set aside.
Cook rice noodles according to package directions. Rinse under cold water and drain well. Place noodles back in the pot; pour curry sauce over noodles and gently stir to combine; cover and set aside.
Add tofu, onions, carrot, cashews and cilantro to curry. Place over medium-low heat; cook and stir occasionally, until heated through and noodles have absorbed the curry. Garnish with additional cashews and cilantro, if desired.