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Red Curry Noodles with Vegetables and Tofu Recipe

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4 from 14 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This vibrant Red Curry Noodles with Vegetables and Tofu recipe combines creamy coconut milk with spicy red curry paste, fresh vegetables, high-protein tofu, and tender Thai wheat noodles baked to perfection. It’s a hearty, flavorful, and comforting one-dish meal that’s vegan-friendly and packed with nutrients, perfect for a quick weeknight dinner or meal prep.

Ingredients

Sauce and Broth

  • 1 (13.5 oz) can coconut milk
  • 1 1/2 cup hot water
  • 2 tablespoons red curry paste
  • 2 tablespoons soy sauce (or Tamari)
  • 3 cloves minced garlic
  • 1/2 teaspoon sea salt

Vegetables

  • 1 cup red pepper, diced
  • 1 cup mushrooms, sliced
  • 2 cups spinach, chopped small (add later)

Main Ingredients

  • 1 (16 oz) package high-protein tofu, drained, pressed and cubed
  • 1 (21 oz) package Thai wheat noodles (or rice noodles or ramen noodles)

Garnish

  • 1 tablespoon cilantro
  • 1 tablespoon green onions
  • 1 tablespoon crunchy chili onion oil

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dish.
  2. Prepare Curry Sauce: In a casserole dish, combine the coconut milk, 1 cup of hot water, red curry paste, soy sauce, minced garlic, and sea salt. Stir until all ingredients are well incorporated to create a flavorful curry base.
  3. Add Noodles: Submerge 3 packs of wheat noodles or vegan ramen noodles into the curry sauce in the dish, ensuring they are as covered as possible for even cooking.
  4. Prepare Tofu: Drain and press the tofu well to remove excess moisture, then cut into small cubes and add to the casserole dish, distributing evenly.
  5. Add Vegetables: Add diced red bell peppers and sliced mushrooms (or any preferred vegetables) to the casserole, mixing gently.
  6. Bake Covered: Cover the casserole tightly with a lid or aluminum foil and bake for 20 minutes at 400°F (204°C).
  7. Add Spinach and Continue Baking: Remove from oven, stir in 2 cups of chopped baby spinach, mix noodles and vegetables well to combine, cover again, and bake for an additional 10-15 minutes until bubbly and vegetables are tender.
  8. Serve and Garnish: Serve hot, topped with fresh cilantro, chopped green onions, and a drizzle of crunchy chili onion oil for added flavor and texture.

Notes

  • You can substitute Thai wheat noodles for rice noodles or ramen noodles based on preference or dietary restrictions.
  • Pressing tofu before cooking helps it absorb flavors better and improves texture.
  • Feel free to customize the vegetables with your favorites such as broccoli, snap peas, or carrots.
  • Use tamari instead of soy sauce for gluten-free option.
  • This dish is best served immediately but can be refrigerated and reheated within 2 days.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Thai

Find it online: https://myeasyplate.com/red-curry-noodles-with-vegetables-and-tofu-recipe/