Coconut Curry Tofu with Sweet Potato Noodles
8 ingredients · 20 minutes · 3 servings
Ingredients
2 tbsps Water (divided)
2 Sweet Potato (medium, spiralized)
2 cups Canned Coconut Milk
2 tbsps Thai Red Curry Paste
1 1/2 tsps Arrowroot Powder
10 ozs Tofu (extra firm, cubed)
2 cups Bean Sprouts
1 cup Cilantro (thick stems removed, chopped)
Directions
Heat half of the water in a large saucepan over medium-high heat. Toss the spiralled sweet potato lightly for about five minutes or until soft. Remove from the pan and set aside.
Whisk together the coconut milk and curry paste in the saucepan. Bring to a gentle simmer. Combine the arrowroot powder and remaining water in a small bowl to make a slurry. Add the slurry to the coconut mixture and stir.
Gently add the tofu and cook for five more minutes.
Divide the spiralized sweet potato and bean sprouts into bowls. Scoop the coconut curry into the bowls and garnish with cilantro. Enjoy!