Vegan Coconut Curry with Tofu recipe

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Ingredients

¾ (16 ounce) package dried rice noodles
½ (16 ounce) package firm tofu, cut into small cubes
3 tablespoons cornstarch
3 tablespoons vegetable oil
1 teaspoon vegetable oil
1 tablespoon green curry paste
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2 cups low-sodium vegetable broth
1 (14 ounce) can light coconut milk
2 green onions, finely chopped

Nutrition Info

577 calories
carbohydrate: 82 g
cholesterol: : -
fat: 25.1 g
fiber: 2.1 g
protein: 9.9 g
saturatedFat: 7.8 g
servingSize: -
sodium: 344.6 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

  2. Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.

  3. Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.

  4. Combine noodles, tofu, curry sauce, and green onion in each serving bowl.

Recipe Yield

4 servings

Recipe Note

A light vegan curry that's quick to make, travels well, and reheats easily. Add lime juice if desired.

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