Tofu Noodles Recipe

Print Recipe

4.54 from 15 votes

Ready for a tasty treat? Try our Tofu Noodles with homemade curry and crispy tofu – you won't be disappointed!

Prep Time25

Cook Time35

Total Time1

Course: Main Dish

Cuisine: Asian

Diet: Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 526kcal

Author: Linda

Ingredients

1 medium shallot peeled
4 cloves garlic peeled
2 inches fresh ginger root roughly chopped
1/4 cup raw cashews
4 dried red chilies stemmed and seeded
2 green Thai chilies stemmed and seeded
2 teaspoons coriander
1 tsp cumin
1 teaspoon nutmeg
1 teaspoon turmeric
1 14-ounce package House Foods Firm Tofu, cut into thick rectangles
2 tablespoons soy sauce
2 teaspoons corn starch
3 tablespoons coconut oil
3 3" lemongrass stalks
5 wild lime leaves
2 3" cinnamon sticks
1 14.5-ounce can unsweetened full-fat coconut milk
3/4 cup vegetable broth or water
1 teaspoon kosher salt
1 tbsp brown sugar
Cooked rice or ramen noodles for serving

Instructions

Place the shallot, garlic, ginger, cashews, red and green chilies, coriander, cumin, nutmeg, and turmeric in the bowl of a small food processor. Pulse until ground to a paste. Set aside.
Bring a large pot of water to a boil. Arrange the tofu rectangles in a colander set in the sink or over a large bowl. Pour the boiling water over the top of the tofu.
Whisk two tablespoons of soy sauce with two teaspoons of cornstarch in a large bowl. Add the tofu and toss well to coat.
Heat the coconut oil in a large skillet set over medium heat. Add the tofu and fry for one minute per side, until golden brown. Transfer to a paper towel-lined plate to drain.
Add the lemongrass stalks, wild lime leaves, and cinnamon sticks to the remaining oil and allow to warm for one minute. Scrape the ground curry paste into the pan and fry for 2 minutes, mashing with a wooden spoon to break it into small pieces.
Stir the coconut milk and broth into the curry paste. Allow the mixture to come to a boil. Turn the heat down to low and simmer for 10 minutes.
Remove the lemongrass stalks, wild lime leaves, and cinnamon sticks from the pan. Stir in the salt and brown sugar. Return the tofu to the pan and toss well to coat.
Ladle the tofu and curry sauce into bowls filled with cooked noodles. Serve topped with cilantro leaves and lime wedges.

Notes

To store Tofu Noodles, place leftovers in an airtight container and refrigerate for up to 3 days. For freezing, store the tofu and curry sauce separately from the noodles in airtight containers for up to 2 months.

Reheat by thawing overnight in the refrigerator if frozen, then warm on the stovetop over medium heat until hot, about 10 minutes. Add a splash of vegetable broth if needed to maintain the sauce's consistency.

Nutrition