AsianMain DishThaiVegetarian

Tofu Curry Noodles with Vegetables

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.

Tofu Curry Noodles with Vegetables

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.

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

This recipe is the fourth and final in my Monday Curry Series sponsored by the wonderful people over at Frontier Natural products. I’ve had such a blast putting together these recipes, and I hope you’ve been enjoying them, too!

Tofu Curry Noodles with Vegetables

The recipe is written and tested by me, but it’s hosted over on the Frontier Natural site. Follow the link below to get the recipe instructions!

Click *Here* To Get Your Recipe!

Tofu Curry Noodles with Vegetables

About the Author


Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories 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. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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      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!