4.5 from 28 votes
Tofu Noodles Recipe
Ready for a tasty treat? Try our Tofu Noodles with homemade curry and crispy tofu – you won't be disappointed!
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Servings:
4
servings
Calories:
526 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 shallot peeled, medium
- 4 cloves garlic peeled
- 2 inches ginger root roughly chopped, fresh
- 1/4 cup cashew nuts raw
- 4 dried red chili stemmed and seeded
- 2 green Thai chilies stemmed and seeded
- 2 teaspoons Coriander
- 1 tsp cumin
- 1 teaspoon nutmeg
- 1 teaspoon Turmeric
- 1 firm tofu House Foods brand, 14-ounce package, cut into thick rectangles
- 2 tablespoons soy sauce
- 2 teaspoons corn starch
- 3 tablespoons coconut oil
- 3 lemongrass 3 inch stalks
- 5 wild lime leaves
- 2 cinnamon stick 3 inch sticks
- 1 coconut milk unsweetened, full-fat, 14.5-ounce can
- 3/4 cup vegetable broth or water
- 1 teaspoon kosher salt
- 1 tbsp brown sugar
- rice cooked, for serving
- ramen noodles cooked, 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.
Cup of Yum
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 Information
Serving
1serving
Calories
526kcal
(26%)
Carbohydrates
27g
(9%)
Protein
15g
(30%)
Fat
44g
(68%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
5g
(25%)
Sodium
1364mg
(57%)
Potassium
592mg
(13%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
535IU
(11%)
Vitamin C
72mg
(80%)
Calcium
195mg
(20%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 526
% Daily Value*
| Serving | 1serving | |
| Calories | 526kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 15g | 30% |
| Fat | 44g | 68% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1364mg | 57% |
| Potassium | 592mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 72mg | 80% |
| Calcium | 195mg | 20% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.