Tofu Curry Noodles with Vegetables

Name: Tofu Curry Noodles with Vegetables
Total time: 110 min
Ingredients: 3/4 pound rice noodles; 1 pound extra-firm tofu, drained and pressed overnight, cut into bite-sized pieces; 1 tablespoon Frontier Co-op® Cornstarch; 1/2 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt; 5 tablespoons peanut oil, divided; 1 can (14.5 ounces) vegetable broth or reconstituted Frontier Co-op® Vegetable Broth Powder; 4 tablespoons reduced-sodium soy sauce; 3 tablespoons honey; 1 tablespoon Frontier Co-op® Curry Powder; 1/2 cup natural creamy peanut butter; 1 yellow bell pepper, thinly sliced; 3 scallions, cut into 2-inch pieces; 1/2 cup edamame, shelled; 1 large carrot; 2 Frontier Co-op® Bird's Eye Chili Peppers, seeded, minced and divided; 4 tablespoons peanuts, chopped; 4 tablespoons fresh cilantro leaves, chopped; 1 lime, cut into wedges

www.frontiercoop.com

Create your own Thai-style recipe featuring curried peanut sauce, crisp veggies, extra firm tofu and edamame.

View full recipe on www.frontiercoop.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.frontiercoop.com.

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Ingredients

3/4 pound rice noodles
1 pound extra-firm tofu, drained and pressed overnight, cut into bite-sized pieces
1 tablespoon Frontier Co-op® Cornstarch 
1/2 teaspoon Frontier Co-op® Sea or Himalayan Pink Salt
5 tablespoons peanut oil, divided
1 can (14.5 ounces) vegetable broth or reconstituted Frontier Co-op® Vegetable Broth Powder
4 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon Frontier Co-op® Curry Powder
1/2 cup natural creamy peanut butter
1 yellow bell pepper, thinly sliced
3 scallions, cut into 2-inch pieces
1/2 cup edamame, shelled
1 large carrot
2 Frontier Co-op® Bird's Eye Chili Peppers, seeded, minced and divided
4 tablespoons peanuts, chopped
4 tablespoons fresh cilantro leaves, chopped
1 lime, cut into wedges