Spicy Coconut Shrimp and Tofu Noodles

Spicy Coconut Shrimp and Tofu Noodles

A vibrant and flavorful stir-fry featuring tender shrimp, pan-fried tofu, and chewy rice noodles coated in a rich, spicy coconut sauce, complete with crisp vegetables.

Dietary

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Ingredients

Instructions

  1. Cook the 8 ounces flat rice noodles according to package directions until al dente. Drain, rinse with cold water, and set aside.
  2. Prepare the sauce by whisking together 1 (13 1/2 ounce) can light coconut milk, 2 tablespoons red curry paste, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon light brown sugar, 1/2 teaspoon lime zest, and 1 tablespoon lime juice in a medium bowl. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 14 ounces extra-firm tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.
  4. Add the remaining 1 tablespoon olive oil to the same skillet. Add 2 cloves garlic and 1 inch fresh ginger and stir-fry for 30 seconds until fragrant.
  5. Add 1 red bell pepper and 1 cup snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender.
  6. Add the 8 ounces uncooked medium shrimp to the skillet and cook for 2-3 minutes, until pink and cooked through.
  7. Return the cooked tofu to the skillet. Add the cooked rice noodles and the prepared sauce. Toss everything together, coating the noodles and ingredients evenly with the sauce. Cook for 2-3 minutes, stirring, until the sauce thickens slightly and is heated through.
  8. Stir in 1/2 cup thinly sliced green onions. Serve immediately, garnished with fresh cilantro if desired.

Notes

To ensure gluten-free, use a certified gluten-free soy sauce or tamari. Pressing the tofu well ensures a crispier texture. Feel free to add more vegetables like carrots or bok choy.

Nutrition (per serving)