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Chef's Pass #1Feb 25, 2026

Initial recipe

Remixipe

Coconut Curry Noodles with Crispy Tofu

Fried tofu gets tossed with rice noodles in a quick coconut broth. Customize the heat to your liking.

Prep: 15 minsCook: 20 minsTotal: 35 minServes: 4Medium
thai-inspiredveganone-panspicyweeknight dinnersdairy-freevegannut-freespicysavourysweet

Ingredients

Tofu

14 ozfirm tofu(pressed and cubed)
2 tbspcornstarch
3 tbspvegetable oil

Curry Broth

1 tbspvegetable oil
2 tbspred curry paste
1 cancoconut milk(13.5 oz)
2 cupsvegetable stock
1 tbspsoy sauce
1 tspbrown sugar

Noodles and Toppings

8 ozrice noodles(dried)
2 cupsbok choy(chopped)
0.25 cupfresh cilantro
1lime(cut into wedges)
2spring onions(sliced)

Method

  1. Toss tofu cubes with cornstarch until coated. Heat 3 tbsp oil in a large skillet over medium-high heat. Fry tofu until golden on all sides, about 8 minutes. Remove and set aside.
  2. Cook rice noodles according to package directions. Drain and set aside.
  3. In the same skillet, heat 1 tbsp oil over medium heat. Add curry paste and cook, stirring, for 1 minute until fragrant.
  4. Pour in coconut milk and stock. Add soy sauce and brown sugar. Bring to a simmer.
  5. Add bok choy and cook until just wilted, 2 minutes.
  6. Add cooked noodles and tofu to the broth. Toss to combine and heat through.
  7. Divide among bowls. Top with cilantro and spring onions. Serve with lime wedges.