Thai Curry Noodles with Baked Tofu

NOTE: This is a drier noodle dish where the sauce is fully absorbed into the noodles. Also, the vegetables should only be cooked to crisp-tender.

1 8-oz. package of Annie Chun's brown rice pad thai noodles
1/2 red bell pepper, sliced thinly
1/4 cup sugar snap peas
1/2 cup carrots, shredded
1/2 cup mung bean sprouts
1/4 cup purple cabbage, finely chopped (for garnish)
1 package firm or extra-firm tofu, cut into bite-sized chunks

Marinade for Baked Tofu:
1/4  C reduced-sodium soy sauce
2 t. agave nectar
1 t. toasted sesame seeds

Sauce:
1/2 cup lite coconut milk
1 T sriracha sauce
1 T. natural peanut butter
1 T. date syrup (or other sweetener to taste)
1 T. fresh lime juice
2 t. curry powder
1/2 t. thai red curry paste (optional)


Preheat oven to 325 degrees. Bake sesame seeds for 3-5 minutes until golden brown; do not let burn! Increase oven heat to 400 degrees.
Combine marinade ingredients and marinate the tofu for 10 minutes, making sure to get the marinade on all sides of the tofu cubes. Bake marinated tofu cubes on non-stick foil or parchment paper for 25-30 minutes, just until golden brown.

While tofu is baking, place all ingredients for the sauce in a small saucepan, stir together well, and warm over low heat.

Fill a large bowl with hot water and place the noodles in the water, making sure they are submerged well. Let them soak for 10 minutes, then drain them well.

In a large skillet, quickly steamfry the bell peppers, carrots, and sugar snap peas with a small amount of water until crisp-tender. Add the noodles, tofu and sauce into the skillet and warm through for 3-5 minutes (or until the noodles are tender. Add small amounts of water if the pan gets dry and the noodles are not yet tender enough. Add in the mung bean sprouts. Garnish with chopped purple cabbage.