Name: Curried Tofu with Vermicelli Rice Noodles
Ingredients: 6 oz rice noodles (vermicelli noodles ); 1 cup coconut milk (light coconut milk works well, too); ¼ cup tamari (or soy sauce); 1 pound tofu (extra firm, cut into 1" cubes); 2 tablespoons grapeseed oil (or other neutral oil, such as avocado, or canola, divided); 2 teaspoons sesame oil; 3 teaspoons curry powder (divided); 1 onion (medium sized, peeled and thinly sliced); 1 red pepper (or purple, seeded and thinly sliced); 1 eggplant (small, cut in half lengthwise, then thinly sliced); ½ Napa cabbage (or other small cabbage, thinly sliced); 1 carrot (shredded); 3 scallions (thinly sliced); salt; pepper

In a large bowl, cover the uncooked rice noodles with water and set aside for 30-60 minutes, or until they’ve softened a bit and are wiggly
In a separate bowl, combine the coconut milk and tamari (or soy sauce), and set aside
Place a wok or skillet over a medium-high heat. When it’s heated, add 1 tablespoon of the neutral oil, and the sesame oil. Add the tofu, and sprinkle salt and pepper, plus one teaspoon of curry powder, over it
Cook the tofu for 5-10 minutes. Lightly brown the tofu on a few sides. There’s no need to brown all of sides, as it may become tough. If the tofu starts to stick to the pan, turn the heat down a bit, and splash some water into the pan to make turning easier. Once the tofu is cooked, remove it from the pan, and return the pan to the burner, over a medium-high heat
Add the remaining teaspoon of neutral oil to the pan, and add the onions, pepper, and eggplant. Sprinkle on another teaspoon of curry powder. Cook while stirring frequently, for 4-5 minutes, or until the vegetables start to soften
Mix in the cabbage and carrot, and pour in the coconut milk mixture. Cover and bring to a simmer, Turn down the heat, and simmer for 1 minute
Mix in the noodles and tofu, and simmer for two more minutes, or until the noodles are cooked through
Check the flavor. If you need more curry, sprinkle some on, test the flavor. Garnish with the scallions, and serve

Curried Tofu with Vermicelli Rice Noodles

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