Name: Vegan Thai Red Curry Noodles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 1 14-oz block tofu; 1 tbsp cornstarch; 1 tbsp olive oil; 1 tbsp tamari; 8 oz rice noodles; 1 tbsp coconut oil; 2 small shallots (or 1 medium onion), peeled and chopped finely; 5 cloves garlic, peeled and minced; 2 tbsp minced ginger; 3 tbsp Thai red curry paste; 3 cups assorted vegetables (I used red bell pepper, broccoli florets, fresh bean sprouts, and sliced carrots, but other options are cauliflower, zucchini, eggplant, mushrooms, sugar snap peas, or whatever you have on hand!); 1 14 oz can full-fat coconut milk (highly recommend full-fat as opposed to light); 1/2 cup water, plus more if needed; 3 tbsp tamari; 1 tsp ground turmeric; 2 tbsp coconut sugar; 1/2 tsp salt, plus more to taste; 2 tbsp lime juice; For garnish: handful of chopped cilantro and chopped fresh basil + green parts of one scallion, thinly sliced

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I’M ALWAYS in the mood for Thai food. There’s just something about the flavors that’s so satisfying: the fresh, pungent herbs and the balance of sweet with salty, spicy with creamy, richness tempered with the kick of acidity. So reliably delicious.

This one-pot meal is the best kind of crossover between pad thai and curry: rice noodles are cooked with red curry paste, loads of nourishing vegetables, and crispy golden tofu. It’s vibrant and popping with flavor: tangy, saucy and slightly spicy, bathed in the creaminess of coconut milk and enhanced with fresh basil and cilantro and a squeeze of lime.

If you’re unfamiliar with Thai red curry paste, it’s a blend of aromatic ingredients including fresh lemongrass, shallots, garlic, galangal (ginger), lime, coriander, and red chilies. To save time, I often use ready-made curry paste; Thai Kitchen is the brand available widely in most grocery stores, sold in a little jar. It’s pretty mild, so if you’re using a different brand from an Asian grocery store be sure to check and adjust the amount for spiciness.

The first step is preparing the tofu. Preheat oven to 425F, cut pressed tofu into cubes (about ¾ inch) and toss with soy sauce and cornstarch to coat. Spread cubes evenly on a piece of parchment paper and bake for 25-30 minutes, until golden brown and crispy. Place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles).

For the curry, heat a tablespoon of coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, about 2-3 minutes. Add curry paste and cook for one minute, then stir in bell pepper and rest of vegetables, stirring for 1-2 minutes until softened.

Add coconut milk, water, tamari, turmeric, sugar, salt, and the prepared rice noodles, and simmer until noodles are tender but still have a chewy bite, about 4 minutes. The contents of the pot start off more soup-like, but the rice noodles will absorb the liquid while they cook, taking on the flavors and thickening the curry. If necessary, add in more liquid while cooking.

To finish, stir in the lime juice. Taste and adjust seasonings as needed. Top with crispy tofu, garnish with fresh herbs, and enjoy!

TIPS FOR MAKING THIS RECIPE:

Use extra-firm or firm tofu, and be sure to press it beforehand to ensure your tofu is crispy (see notes).
Don’t omit the lime juice! The acidity adds a delightful tang and balances out the creaminess of the coconut.
Garnish with fresh herbs for even more flavor. Here I’m using chopped cilantro, basil, and green onions.

RECIPE VARIATIONS:

Use green curry paste instead of red curry for a different flavor profile.
Use ramen noodles instead for creamy curry ramen.
Try it with fried tempeh cubes instead of tofu.

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