Curried Noodles with Tofu
Dive into a bold fusion of Thai-inspired flavors with this Curried Noodles with Tofu recipe, a perfect balance of creamy, spicy, and savory goodness. Tender rice noodles are drenched in a rich coconut milk and red curry paste sauce, complemented by the crisp freshness of red bell peppers and carrots. The star of the dish is golden, pan-seared tofu, adding a satisfying protein punch while soaking up the vibrant sauce. Finished with fresh cilantro, scallions, and a squeeze of lime, this dish is as colorful as it is delicious. Ready in under 45 minutes, this plant-based recipe is ideal for busy weeknights or casual entertaining, offering a wholesome yet indulgent option that’s sure to impress. Whether you're a fan of vegan noodles, curry recipes, or simply crave something exotic, this one-pan wonder will transport your taste buds straight to the heart of Southeast Asia!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 14 oz Firm tofu
- 1 cup Coconut milk
- 3 tbsp Red curry paste
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 3 Scallions, sliced
- 1 Lime, cut into wedges
- 2 tbsp Fresh cilantro, chopped
- 0.25 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Prepare the rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Cut the tofu into 1-inch cubes. Pat the tofu dry with paper towels to remove excess moisture.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and season with salt and pepper. Cook for 6-8 minutes, turning occasionally, until the tofu is golden and crispy on all sides. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and toast it in the oil for 1 minute to enhance its flavor.
Add the coconut milk, soy sauce, and brown sugar to the skillet. Stir well to combine, and bring the mixture to a simmer.
Add the sliced red bell pepper and julienned carrot to the skillet. Cook for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the crispy tofu to the skillet and toss to coat it evenly with the sauce.
Add the cooked rice noodles to the skillet and gently toss everything together until the noodles are fully coated with the curry sauce. Cook for 2-3 minutes to warm through.
Remove the skillet from heat and sprinkle the dish with sliced scallions and chopped cilantro.
Serve the curried noodles with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 43.5 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1824 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
