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Coconut Curry Peanut Noodles

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These simple noodles require just 8 ingredients. They’re saucy, creamy, and oh-so-flavorful. The saucy noodles are paired with tofu for a delicious, protein-packed dish.

Ingredients

You need just eight simple ingredients for this dish:

How to make these coconut curry peanut noodles

  1. Sauté the tofu. Chop the pressed tofu into bite-sized cubes. Heat a large non-stick skillet over medium-high heat and place the tofu pieces on it. Allow to cook until crispy on the bottom, then flip around to cook some more, doing your best to get them crispy on all sides. Remove the tofu from the pan and set aside.
  2. Cook and thicken the sauce. In a mixing bowl, whisk together all sauce ingredients. Add the sauce to the same pan from before. Heat over medium-high, whisking occasionally, until the sauce has cooked down a bit and has thickened slightly (~5-10 minutes).
  3. Cook the rice noodles. Meanwhile, cook the rice noodles according to instructions on the package. Once done, strain and rinse in cold water, ensuring you drain as much excess water out as possible.
  4. Mix it all together. Add the tofu back into the pan with the sauce and stir to combine. Finally, mix in the noodles. Heat until the dish is warmed and serve!

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Coconut Curry Peanut Noodles

These simple noodles require just 8 ingredients. They're saucy, creamy, and oh-so-flavorful. The saucy noodles are paired with tofu for a delicious, protein-packed dish.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 4 servings

Ingredients
  

For the tofu

  • 1 (14oz) pack firm or extra firm tofu, pressed*

For the sauce

  • 1 (13.5oz) can coconut milk
  • 3 tbsp creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 2 tbsp red curry paste
  • 1 tbsp minced garlic
  • 1 tsp sriracha

For the noodles

  • 12 oz rice noodles

For serving

  • Chopped green onion
  • Sesame seeds

Instructions
 

  • Chop the pressed tofu into bite-sized cubes. Heat a large non-stick skillet over medium-high heat and place the tofu pieces on it (if your pan is not non-stick, you should use a bit of oil to keep the tofu from sticking). Allow to cook until crispy on the bottom, then flip around to cook some more, doing your best to get them crispy on all sides. Remove the tofu from the pan and set aside.
  • In a mixing bowl, whisk all ingredients for the sauce. Add to the same pan from before. Heat over medium-high, whisking occasionally, until the sauce has cooked down a bit and has thickened slightly (~5-10 minutes).
  • Meanwhile, cook the rice noodles according to instructions on the package. Once done, strain and rinse in cold water, ensuring you drain as much excess water out as possible.
  • Add the tofu back into the pan with the sauce and stir to combine. Finally, mix in the noodles. Heat until the dish is warmed and serve topped with green onion and sesame seeds.

Notes

*Press the tofu using this method
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