Recipe: <!-- -->Green Curry and Tofu Stir-Fry over Noodles<!-- --> | Whole Foods Market

Ingredients

• 12 ounces flat rice noodles
• 1 (12-ounce) package firm tofu, drained
• 1/4 teaspoon plus a pinch fine sea salt, divided
• 1/4 teaspoon ground black pepper
• 1 can (14-ounce) light coconut milk
• 3 tablespoons canola oil, divided
• 1/2 medium yellow onion, chopped
• 8 ounces Thai eggplant, quartered, or 1/2 purple eggplant, cut into 1-inch pieces
• 1 medium zucchini or yellow summer squash, chopped
• 1/4 cup fresh cilantro leaves
• 1 bell pepper (any color), chopped
• 2 limes, quartered