Thai-Style Tofu Cashew Curry

Ingredients

  • 7 fl. oz. extra firm tofu
  • 2 (13.5 fl. oz.) cans unsweetened coconut milk (if available, use coconut milk from Thailand)
  • 1/4 cup red curry paste
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lite soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons ground coriander
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
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  • 3/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 (14 fl. oz.) box rice noodles
  • 4 green onions, thinly sliced
  • 1 large carrot, coarsely shredded
  • 1/2 cup coarsely chopped salted cashews
  • 1/4 cup chopped cilantro leaves

Directions

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.

  • 210 ml extra firm tofu
  • 2 (400 ml) cans unsweetened coconut milk (if available, use coconut milk from Thailand)
  • 60 ml red curry paste
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lite soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 2 teaspoons ground coriander
  • 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
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  • 3/4 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 (410 ml) box rice noodles
  • 4 green onions, thinly sliced
  • 1 large carrot, coarsely shredded
  • 70 g coarsely chopped salted cashews
  • 4 g chopped cilantro leaves

Directions

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.

  • Nielsen-Massey time icon

    15 minprep

  • Nielsen-Massey time icon

    10 mincook

  • Nielsen-Massey yield icon

    6servings

This Recipe Uses

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract