Quick and healthy Thai Lettuce Wraps made with rice noodles, fresh veggies, and red curry paste for a simple, plant-based and gluten-free, week night meal.
Place ¾ of the coconut milk , red curry paste and a water into a sauce pan, bring to a boil. Place the rice noodles into the boiling coconut milk, cover & remove from heat.
In a small bowl mix remainder of coconut milk with salt , ginger & curry powder, toss the tofu sticks into the bowl until coated well allow to sit for about 5 minutes while you prep the veggies saute the bean sprouts.
Thinly slice the carrots into ribbons add to serving platter. Cut your cucumbers into matchsticks and place in the bowl with the rice vinegar, soy sauce & sugar- allow to marinate.
In a medium sauté pan over medium heat add bean sprouts and sesame oil and sauté for 4-6 minutes. Remove from pan onto your serving platter.
Over medium/high heat add tofu and all the liquid to the saute pan you cooked the bean sprouts in- cook until golden brown on all sides {alternatively you can place in a baking dish and bake in a 425* preheated oven for 10-15 minutes}. Add tofu to the platter with bean sprouts & carrots.
Transfer the rice noodles to the serving platter (leaving the liquid behind) along with the cucumber- transfer the cucumber marinade to a small dipping bowl.
In a small bowl combine the peanut sauce ingredients, whisk until smooth & creamy.
Serve platter with lettuce leaves- build, wrap & enjoy!