Ready for a tasty treat? Try our Tofu Noodles with homemade curry and crispy tofu – you won’t be disappointed!
Oh man, you guys. It’s hard to pull myself away from these slurpy noodle bowls long enough to even tell you about them. If you’ve never made homemade curry, here’s your opportunity. I promise it’s a lot easier than you think it is!
The curry base is made from shallot, garlic, ginger, cashews, fresh and dried chilies, and a whole mess of spices. All you have to do is pop it in a food processor and let the machine do the work.
I’ve been partnering with House Foods this year, and they’ve been inspiring me to come up with some really fun new recipes. Remember the Vegetarian Korean Bibimbap Bowls? Or how about the Mediterranean Pasta Salad (using the often-feared but oh-so-amazing shirataki noodle)? I absolutely adore their tofu, so I couldn’t wait for another chance to show it off in an Indonesian vegetarian recipe.
Table of Contents
Reasons to Love These Noodles
- Crispy tofu gives the Tofu Noodles a delightful texture contrast.
- It’s a healthy, nutritious meal packed with protein and vitamins.
- The Tofu Noodles recipe is easy to make, perfect for busy weeknights.
Recipe Ingredients
- Coconut Milk: Creamy and rich, it provides a smooth, luscious texture and a subtle sweetness that balances the spiciness of the chilies.
- Dried Red Chilies: Offer a deep, smoky heat that intensifies the curry’s flavor.
- Lemongrass: Imparts a fresh, citrusy aroma and taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Option Variation: For a non-vegetarian twist on this Tofu Noodles recipe, substitute the tofu with your choice of chicken, beef, pork, or shrimp. This allows you to enjoy the rich, savory flavors of the curry with your preferred protein.
- Adjust Heat Levels: If you prefer a milder curry, reduce the number of green Thai chilies. For extra heat, leave the seeds in the chilies or add a pinch of chili flakes to the curry paste.
How to Make Tofu Noodles
Step #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.
Step #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.
Step #3: Whisk two tablespoons of soy sauce with two teaspoons of cornstarch in a large bowl. Add the tofu and toss well to coat.
Step #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.
Step #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.
Step #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.
Step #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.
Step #8: Ladle the tofu and curry sauce into bowls filled with cooked noodles. Serve topped with cilantro leaves and lime wedges.
Expert Tips
- Remove Excess Moisture: Before frying, pat the tofu rectangles dry with paper towels to remove any excess moisture. This ensures a better sear and a crispier texture.
- Toast Spices: Toast the coriander, cumin, nutmeg, and turmeric in a dry pan for a minute before adding them to the food processor. This enhances their flavors and adds depth to the curry paste.
Frequently Asked Questions
Yes, you can substitute ramen noodles with rice noodles or udon noodles for a different texture.
Feel free to add your favorite veggies like bell peppers, broccoli, snap peas, mushrooms, or carrots. Just sauté them in the pan before adding the curry paste for added flavor and nutrition.
Storage Info
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.
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Tofu Noodles Recipe
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
Nutrition
Made this for dinner and it was gone in minutes, absolutely delicious.
Any ideas for subs for lemongrass stalks and lime leaves?
There’s nothing you can really use to substitute these ingredients, but you can leave them out. It won’t be the same, but it will still taste good 🙂
A little mild. Ended up adding vegan fish sauce and sweet soy sauce to up the flavor I also added veg. ( broccoli and red peppers).