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- 8 oz rice noodles - 1 block (14 oz) firm tofu - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon vegetable oil - 1 cup broccoli florets - 1 cup bell peppers, sliced - 1 cup snap peas - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Salt to taste - Fresh cilantro for garnish (optional) - Lime wedges for serving (optional)

Simple Coconut Curry Noodles with Tofu

Discover the vibrant flavors of Simple Coconut Curry Noodles with Tofu, a quick and nutritious meal perfect for busy nights or impressing guests. This recipe features tender rice noodles topped with sautéed tofu and fresh vegetables, all enveloped in a creamy coconut curry sauce. It's versatile and easily customizable for various dietary preferences. Enjoy a delicious plant-based dish that's not only easy to make but also packed with flavor and nutrients!
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Ingredients
  

8 oz rice noodles

1 block (14 oz) firm tofu, pressed and cubed

1 can (13.5 oz) coconut milk

2 tbsp red curry paste

2 cups vegetable broth

1 tbsp soy sauce

1 tbsp olive oil

2 cups mixed vegetables (bell peppers, snap peas, carrots)

3 cloves garlic, minced

1 inch fresh ginger, grated

1 lime (juice and zest)

Fresh cilantro and lime wedges for garnish

Salt and pepper to taste

Instructions
 

Prepare the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.

    Sauté Tofu: In a large skillet, heat the olive oil over medium-high heat. Add the cubed tofu and sauté until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

      Cook Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn them.

        Add Vegetables: Toss in the mixed vegetables and stir-fry for 4-5 minutes until they are just tender but still vibrant in color.

          Make the Curry Sauce: Lower the heat, and add the red curry paste to the skillet. Stir it into the vegetables for about a minute, allowing the spices to bloom. Then, pour in the coconut milk and vegetable broth. Stir well to combine and bring to a gentle simmer.

            Season and Combine: Add the soy sauce, lime juice, and zest. Return the crispy tofu to the skillet, allowing it to warm through. Mix in the cooked rice noodles carefully, ensuring they are well coated with the sauce. Let this simmer for another 2-3 minutes to meld the flavors together. Adjust the seasoning with salt and pepper to taste.

              Serve: Divide the coconut curry noodles among bowls. Garnish with fresh cilantro and lime wedges. Enjoy your delicious bowl of coconut curry noodles with tofu!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings