Looking for a comforting, creamy, and plant-based meal with bold flavors? These Creamy Coconut Curry Noodles with Tofu and Fresh Vegetables are a satisfying blend of rich coconut milk, yellow curry, and tender rice noodles, creating a hearty dish with vibrant Thai-inspired flavors. Enhanced with nutritious vegetables and tofu for protein, this meal is both delicious and nourishing. Ready in under an hour, it’s perfect for weeknight dinners or cozy weekend meals, delivering a bowlful of warmth and flavor in each bite!
Ingredients
For the Curry Noodles:
- 1 tablespoon sesame or coconut oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons yellow curry paste
- 4 green onions, sliced (whites and greens separated)
- 1 (13.5 oz) can full-fat coconut milk (or lite coconut milk for a lighter option)
- 4 cups vegetable broth (miso ginger broth if available)
- 1 tablespoon tamari
- 1 package of flat rice noodles (16 oz fresh or 8 oz dry)
For the Vegetables and Protein:
- 1 package extra-firm tofu, cubed
- 1 tablespoon oil
- 2 tablespoons tamari
- 3–4 baby bok choy, quartered
- 8 oz sliced mushrooms
- 2 cups broccoli florets (or substitute with other favorite vegetables)
To Garnish:
- Sesame seeds
- Fresh lime juice
Instructions
- Cook the Tofu: In a pan over medium heat, warm 1 tablespoon of oil. Toss the tofu cubes into the pan and sauté until they develop a crispy, golden crust, roughly 5 to 7 minutes, turning them for an even sear. Drizzle with 2 tablespoons tamari for flavor, and set aside.
- Sauté the Vegetables: In the same pan, add mushrooms and cook for 3-4 minutes until softened. Stir in the bok choy and broccoli, allowing them to cook for 3-5 minutes, just long enough for the vegetables to soften slightly while maintaining a crisp texture. Set the vegetables aside.
- Start the Base: In a large pot, heat 1 tablespoon of sesame or coconut oil over medium heat. Add minced garlic, grated ginger, and the whites of the green onions. Sauté until fragrant, about 1-2 minutes.
- Add Curry Paste: Stir in the yellow curry paste and cook for an additional minute to release the flavors.
- Add Liquids: Pour in the coconut milk, vegetable broth, and tamari. Mix thoroughly and allow the mixture to heat, gradually reaching a soft simmer.
- Cook Noodles: Add rice noodles to the pot. If using fresh noodles, cook for about 3-4 minutes; if using dry noodles, cook according to package instructions until noodles are tender.
- Assemble the Dish: Add the cooked tofu and sautéed vegetables to the pot with the noodles. Mix the ingredients together, allowing the flavors to meld while heating for an additional 1-2 minutes.
- Garnish and Serve: Divide into bowls, garnish with green onion tops, sesame seeds, and a squeeze of lime juice for a fresh, zesty finish.
Conclusion
These Creamy Coconut Curry Noodles are a delightful, plant-based comfort food that’s both easy to prepare and full of rich, satisfying flavors. With its creamy coconut curry base and nutritious toppings, this dish is perfect for anyone craving a cozy meal that’s still packed with nutrients. Whether you’re a curry enthusiast or looking to try something new, these noodles are sure to become a weeknight favorite!
Creamy Coconut Curry Noodles with Tofu and Fresh Vegetables
A creamy coconut curry noodle dish packed with bold flavors, protein-rich tofu, and fresh vegetables, perfect for a quick and satisfying plant-based meal.
Ingredients
For the Curry Noodles:
- 1 tablespoon sesame or coconut oil
- 4 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons yellow curry paste
- 4 green onions sliced (whites and greens separated)
- 1 13.5 oz can full-fat coconut milk (or lite coconut milk for a lighter option)
- 4 cups vegetable broth miso ginger broth if available
- 1 tablespoon tamari
- 1 package of flat rice noodles 16 oz fresh or 8 oz dry
For the Vegetables and Protein:
- 1 package extra-firm tofu cubed
- 1 tablespoon oil
- 2 tablespoons tamari
- 3 –4 baby bok choy quartered
- 8 oz sliced mushrooms
- 2 cups broccoli florets or substitute with other favorite vegetables
To Garnish:
- Sesame seeds
- Fresh lime juice
Instructions
- Cook the Tofu: In a pan over medium heat, warm 1 tablespoon of oil. Toss the tofu cubes into the pan and sauté until they develop a crispy, golden crust, roughly 5 to 7 minutes, turning them for an even sear. Drizzle with 2 tablespoons tamari for flavor, and set aside.
- Sauté the Vegetables: In the same pan, add mushrooms and cook for 3-4 minutes until softened. Stir in the bok choy and broccoli, allowing them to cook for 3-5 minutes, just long enough for the vegetables to soften slightly while maintaining a crisp texture. Set the vegetables aside.
- Start the Base: In a large pot, heat 1 tablespoon of sesame or coconut oil over medium heat. Add minced garlic, grated ginger, and the whites of the green onions. Sauté until fragrant, about 1-2 minutes.
- Add Curry Paste: Stir in the yellow curry paste and cook for an additional minute to release the flavors.
- Add Liquids: Pour in the coconut milk, vegetable broth, and tamari. Mix thoroughly and allow the mixture to heat, gradually reaching a soft simmer.
- Cook Noodles: Add rice noodles to the pot. If using fresh noodles, cook for about 3-4 minutes; if using dry noodles, cook according to package instructions until noodles are tender.
- Assemble the Dish: Add the cooked tofu and sautéed vegetables to the pot with the noodles. Mix the ingredients together, allowing the flavors to meld while heating for an additional 1-2 minutes.
- Garnish and Serve: Divide into bowls, garnish with green onion tops, sesame seeds, and a squeeze of lime juice for a fresh, zesty finish.