Okay, I've been craving peanutbutter and coconut milk for 3 months now, so I finally listened to my body and came up with this, it's a lot of ingredients but well worth it. Try it out!

Coconut Curry Thai Tofu

Coconut Curry Sauce:

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Iodized salt and freshly ground black pepper

Tofu:

8 ounces brown rice fettuccini or wide rice noodles
2 teaspoons Olive oil
1 vidalia onion, chopped
1 pound extra firm tofu, pat dry and cut into small pieces
Iodized salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the tofu: Cook the rice fettuccini al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with olive oil and add onions. Cook until onions appear translucent and are beginning to brown, about 5 to 10 minutes. Add the tofu, season with salt and pepper and stir in curry powder. Sauté tofu until lightly brown. Add the peanut butter and allow it to melt to mix well with the tofu.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Sauté for a few minutes just to enhance the flavor.

Pour the coconut curry sauce over the tofu and vegetables and stir gently. Add the rice noodles until warmed through and everything thickens a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.