I love the flavors in this dish and apparently my husband does too, because he is always excited when I make it.
The peanut, ginger, garlic, curry and the saltiness of the soy sauce blend together wonderfully in this dish to give it an almost addictive quality. The carrots also pair nicely providing a slightly sweet, crunchy, fresh quality. I usually always want seconds of this, no matter how full I am after my first bowl — my husband is the same way. I usually have to cut him off at some point so we each have enough to enjoy the next day for lunch.
I love the ginger in this dish so sometimes I add a little more than listed here. If you like the base of the recipe you can play with it a little to adapt it to your tastes.
- 1 pound extra firm tofu, drained and cubed
- 1 tablespoon olive oil
- 8 oz uncooked gluten-free linguini or fettuccine noodles/li>
- 1/2 cup gluten-free vegetable broth/li>
- 1/2 cup natural peanut butter (smooth or chunky)/li>
- 1/4 cup gluten-free soy sauce/li>
- 1-2 teaspoons gluten-free red curry paste/li>
- 1 teaspoon brown sugar/li>
- 4 cloves garlic, minced/li>
- 1 tablespoon ginger, peeled and grated/li>
- 1 tablespoon gluten-free rice vinegar/li>
- 1 bunch green onions (scallions), white and green parts, sliced/li>
- 1 cup shredded carrot/li>
In skillet on medium heat, lightly brown tofu in olive oil. While tofu is browning prepare noodles and sauce, but stir the tofu occasionally to brown it on multiple sides.
Prepare pasta according to package directions.
Combine vegetable broth, peanut butter, soy sauce, curry paste and brown sugar, in small saucepan. Cook over medium/medium-low heat for about 3-5 minutes or until well combined, stirring occasionally. Add garlic and ginger. Simmer for a couple of minutes. Remove from heat, add vinegar and stir well.
When tofu is almost done add green onions to the skillet and sauté together for a couple of minutes.
Combine pasta, tofu mixture, carrots and sauce. Stir well.
Garnish with chopped peanuts or bean sprouts and a wedge of lime.
Some brands of red curry paste are spicier than others, so you may want to adjust the amount of curry paste you use to fit your tastes. Thai Kitchen and A Taste Of Thai both make gluten-free red curry paste. Thai Kitchen is milder.
Not only is this dish wonderful when it is fresh, it is also great the next day for a quick meal.