Coconut Tamarind Rice Noodles with Crispy Tofu and Spiced Peanut Sauce

Ingredients

• •200g rice noodles
• •200g firm tofu, diced
• •2 tablespoons coconut oil
• •1/2 cup coconut milk
• •2 tablespoons tamarind paste
• •2 tablespoons soy sauce
• •1 tablespoon brown sugar
• •1 teaspoon chili flakes (optional)
• •1/4 cup roasted peanuts, finely chopped
• •1 tablespoon sesame oil
• •1 clove garlic, minced
• •1 inch fresh ginger, grated
• •1 tablespoon lime juice
• •2 green onions, chopped
• •Fresh cilantro, for garnish

Instructions

1. 1

   Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.

2. 2

   Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Add the diced tofu and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the pan and set aside.

3. 3

   In the same skillet, add the remaining 1 tablespoon of coconut oil along with the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.

4. 4

   Stir in the coconut milk, tamarind paste, soy sauce, brown sugar, and chili flakes (if using). Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-4 minutes until slightly thickened.

5. 5

   Add the cooked rice noodles to the skillet and toss to coat them evenly in the sauce. Adjust seasoning to taste if needed.

6. 6

   In a small bowl, mix sesame oil, lime juice, and finely chopped roasted peanuts to create the spiced peanut sauce. Drizzle this sauce over the noodles and toss lightly.

7. 7

   Top the noodles with the crispy tofu, chopped green onions, and fresh cilantro. Garnish with additional peanuts and a squeeze of lime, if desired. Serve immediately and enjoy!