8 oz mushrooms (any kind) sliced
¼ cup thinly sliced red onion
2 carrots thinly sliced
½ cup pea pods
1 bunch Lacinato kale chopped
1 pkg, 8 oz. whole grain or gluten free linguine (preferably chick pea pasta)
1 can BPA free coconut milk
¼ cup unsalted crunchy peanut butter
6 tbsp red curry paste or make your own (https://livingwellwithkathy.com/red-curry-sauce/)
2 cups vegetable broth
1 lime juiced and zested
3 tsp tapioca starch
¼ cup water
Sauté all the veggies, adding the chopped kale at the end. Put in a bowl and set aside.
Cook your pasta according to package directions. Drain and rinse.
Whisk together the coconut milk, peanut butter, broth and curry sauce. Heat to boiling. Lower heat to simmer and add tapioca starch mixed with the ¼ cup water.
Add veggies and linguine. Cook until heated through. Top with crispy tofu ( or any other protein of choice)
Garnish with fresh cilantro
Crispy Air Fried Tofu
1 pkg. extra firm tofu, pressed and drained (***see note), cut into ½ inch pieces
¼ cup lows sodium soy sauce (Use Tamari for gluten free)
1 tbsp. sesame oil
2 tbsp. hoisin sauce
1 tbsp. grated ginger
1 clove garlic minced
¼ tsp black pepper
Whisk all ingredients together. Put the tofu in a plastic container with a tight fitting lid. Pour marinade over and stir to coat all. Cover with lid. Marinate for 30 minutes, flipping the container every 10 minutes to evenly distribute marinade.
Place the tofu in your air fryer in a single layer. Set your air fryer to 385 for 15 minutes. Give it a shake about halfway through.
**If you don’t have a tofu press, put the block of tofu between a couple of plates, then put something heavy on top, like a book, large pan, more plates…etc. Let it sit for at least 15 minutes then drain.
