Vegan Thai Red Curry Noodles
Rice noodles simmered and bathed in an intensely flavorful Thai coconut curry, with crispy golden tofu and fork-tender vegetables. Creamy, saucy, and effortlessly delicious. Vegan and gluten-free.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main
- Method: Cook
- Cuisine: Thai
Ingredients
Scale
For the tofu:
- 1 14-oz block tofu
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tbsp tamari
For the curry:
- 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
Instructions
- Prepare tofu: Preheat oven to 425F. Press tofu to remove water*, then cut into cubes (about 3/4 inch) and toss with soy sauce and cornstarch to coat. Spread cubes evenly on a piece of parchment paper and bake for 20-30 minutes, until golden brown and crispy.
- Soak noodles: Place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles).
- Make curry: in a large saucepan, heat 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. (If necessary, add in more liquid while cooking.)
- Stir in the lime juice. Taste and adjust seasonings as needed. Top with tofu cubes, cilantro, basil, and chopped green onions, and serve. Enjoy!
Notes
- To press tofu, cut tofu block into two lengthwise slabs and arrange on a clean kitchen towel or paper towel. Fold towel over the pieces, then place something heavy on top (like a cutting board topped with a book) to allow the water-logged tofu to drain, for at least 10 minutes.
Find it online: https://theplantbasedwok.com/thai-red-curry-noodles/