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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
25 mins
Total Time
1 hr
Servings: 4 servings
Calories: 526 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Whisk two tablespoons of soy sauce with two teaspoons of cornstarch in a large bowl. Add the tofu and toss well to coat.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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 Information

Serving 1serving Calories 526kcal (26%) Carbohydrates 27g (9%) Protein 15g (30%) Fat 44g (68%) Saturated Fat 32g (160%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Sodium 1364mg (57%) Potassium 592mg (17%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 535IU (11%) Vitamin C 72mg (80%) Calcium 195mg (20%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

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.