Tofu Curry Noodles with Vegetables

A quick recipe for Tofu Curry Noodles with bell pepper, edamame, green onions, and red chilies tossed in a creamy curry-peanut butter sauce.

Tofu Curry Noodles with Vegetables.

Mondayyyyyy. It’s back. With a vengeance.

But at least we all have Meatless Monday and delicious Tofu Curry Noodles with Vegetables to make today just a bit more bearable.

Tofu Curry Noodles with Vegetables.

These noodles are creamy and entirely slurp-worthy. The sauce is made with vibrant curry powder, creamy peanut butter, and savory broth. It’s pretty much the best thing ever.

Tofu Curry Noodles with Vegetables.

As a bonus, this deliciousness is loaded with fresh veggies.

Vegetables on a cutting board.

Bell peppers, edamame, carrots, green onions, and red chiles are stir-fried with the rice noodles for extra nutritional goodness and crunch. It’s all about the crunch, am I right?

Tofu Curry Noodles with Vegetables.

If you’re not used to cooking rice noodles, you should follow the package directions for cooking them to al dente. Sometimes rice noodle packages don’t come with instructions – in that case, my advice is to bring water to a boil, submerge the noodles, turn off the heat, and wait five minutes. Test a noodle to see if you can cut through it using your fingernail. If you can, take it out of the hot water and rinse with cold water. You want the noodles to be a bit underdone.

Tofu Curry Noodles with Vegetables.

Once you return the noodles to the pan, they will continue to cook a bit in the delicious peanut-curry sauce. The hot noodles are then topped with cilantro, fresh squeezed lime juice, more red chiles, and chopped peanuts.

Tofu Curry Noodles with Vegetables.

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Tofu Curry Noodles Recipe in a white bowl.

Tofu Curry Noodles with Vegetables

A quick recipe for Tofu Curry Noodles with bell pepper, edamame, green onions, and red chilies tossed in a creamy curry-peanut butter sauce.
5 from 1 vote
Pin Rate
Course: Main Dish
Cuisine: Asian, Thai
Diet: Dairy Free, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 475kcal
Author: Linda
Print Recipe

Ingredients

  • 1 tsp corn starch
  • 1/2 tsp sea salt
  • 1 tsp curry powder
  • 3/4 lb rice noodles
  • 1 lb extra-firm tofu - drained and pressed overnight, cut into bite-sized pieces
  • 5 tsp peanut oil, divided
  • 14.5 oz vegetable broth
  • 4 tsp soy sauce, reduced sodium
  • 3 tsp honey
  • 1/2 cup creamy peanut butter
  • 1 yellow bell pepper - thinly sliced
  • 3 scallions - cut into 2-inch pieces
  • 1/2 cup edamame, shelled
  • 2 redbird's eye peppers, seeded, minced and divided
  • 4 tsp peanuts, chopped
  • 4 tsp fresh cilantro leaves, chopped
  • 1 lime, cut into wedges
  • 1 large carrot

Instructions

  • Prepare rice noodles according to package directions, ensuring the noodles are still somewhat firm as they will continue to cook in the pan. Set aside.
  • Dredge tofu pieces in a mixture of cornstarch and salt. Heat a wok or large frying pan over medium-high heat and add 2 tablespoons of peanut oil. Fry half of the tofu until browned, about 1 to 2 minutes per side. Set aside on a paper-towel lined plate. Add another 2 tablespoons of peanut oil to the wok and fry the remaining tofu in the same manner.
  • Whisk together broth, soy sauce, honey, curry powder, and peanut butter in a small sauce pan over low heat. Simmer until thick, about five to seven minutes.
  • Meanwhile, add the remaining 1 tablespoon of peanut oil back to the wok and turn the heat to high. Sauté bell pepper and scallions for one minute, until tender crisp. Add edamame, carrots, and half of the minced chilies and cook for another minute. Return tofu to pan.
  • Transfer rice noodles to the pan and toss with simmered curry sauce. Garnish with peanuts, cilantro and remaining red chiles. Serve with lime wedges.

Nutrition

Calories: 475kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 567mg | Potassium: 457mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1823IU | Vitamin C: 45mg | Calcium: 71mg | Iron: 2mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

      1. Sorry guys — looks like the company hide it away in the archives. I’ll work on getting it back!

  1. Hi, I made this according to the recipe on the Frontier site last night and it was amazing! However, I’m a bit confused and have some questions. Here in your description you mention coconut milk, but it is not listed in the ingredients or instructions on the Frontier site at all. Also, here you mention carrots and in the instructions on the Frontier site carrots are mentioned, but they are not listed in the ingredients. I made it without carrots and coconut milk and it still tasted great, but I would like to try it with them because they are two of my favorite foods.

    1. Hi Melissa! I must have been on drugs when I wrote this post – there’s definitely not coconut milk in this recipe! I’m going to fix it right now 🙂 I just love coconut milk so much, I guess I just assume I put it in everything! I think the Frontier people accidentally left out the carrots on their ingredient list, because it’s also described in their instructions. You could keep them in or leave them out – totally up to you!