Crispy Sheet-Pan Tofu with Red Curry Noodles

Ingredients

• Tofu and Noodles

  • 7 oz (200 g) medium rice noodles
  • 1 lb (450 g) firm tofu, patted dry and coarsely crumbled
  • 1/3 cup (45 g) cornstarch
  • 3 tbsp (45 ml) vegetable oil

• Sauce

  • 1/3 cup (75 ml) water
  • 3 tbsp (45 ml) coconut oil
  • 3 tbsp (45 ml) red curry paste (see note)
  • 2 tbsp (30 ml) peanut butter
  • 1 tbsp (15 ml) fish sauce
  • 1 tbsp (15 ml) low-sodium soy sauce
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp fresh ginger, finely grated
  • 2 tsp sugar
  • 1 garlic clove, finely grated

• Toppings

  • 1/2 lb (225 g) sugar snap peas or snow peas, trimmed and thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup (30 g) Thai basil or cilantro leaves