Vegan Green Curry with Rice Noodles and Tofu

Prepare the ingredients. This is what awaits on your plate - prepare the ingredients in advance so the work goes smoothly

Cut and sauté the tofu and bell pepper. Cut the tofu into cubes about 2x2 cm, slice the bell pepper into strips, and sauté everything in a pan for about 3 minutes over medium heat. Then remove with a slotted spoon.

Add the coconut milk. Pour the coconut milk and water into the pan where you sautéed the tofu and bring to a boil.

Cook the noodles. Add the spinach and rice noodles and cook for about 3-5 minutes over low heat, until the noodles soften. If necessary, add a little more water

Add the tofu, bell pepper and curry paste. Return the bell pepper and tofu to the pot and add the green curry paste. Cook for another 2-3 minutes over low heat

Prepare the peanuts and lime. Meanwhile, chop the peanuts and slice the lime.

Season to taste. When the noodles are soft, season with salt, pepper and lime juice.

Add the peanuts and serve. Divide the noodles with sauce into bowls, top with the tofu and peanuts. Serve.