Rice noodles, tossed with scallion, crunchy matchstick carrots, red cabbage, asian inspired sauce, crispy pan fried tofu. These Vegan Curry Noodle Bowls are packed with all the flavor and make the perfect, healthy, simple and quick weeknight dinner!
I’ll be honest and say that tofu is not my favorite thing I’ve ever had. But once you prepare it right and pan fry it to a crispness… that’s a different story. Make sure to start with tofu at least 30 minutes before you begin cooking the rest of the dish. This way, the tofu has time to release as much moisture as possible! That will help it to cook faster and become even more crispier! Once tofu is ready for cooking, cut it into cubes and heat up oil and mix all the ingredients for the sauce together. Add cut up tofu to a hot pan, and pour over the sauce. Cook until crisp and golden on all sides!
INGREDIENTS YOU’LL NEED TO MAKE THESE VEGAN CURRY NOODLE BOWLS:
tofu
Once cooking the rice noodles, make sure not to overcook them, as you will end up with broken pieces. And trust me, you don’t want that!
To make the sauce, I used coconut aminos instead of soy sauce. It makes the whole dish gluten-free and just tastes better in my opinion. Coconut aminos is a dark, rich, salty and slightly sweet in flavor, sauce made from coconut sap. That makes it free of soy and gluten as I mentioned above.
I always like to keep a pack of rice noodles in my pantry. There’s so many ways to use them! Check out this colorful vegan pad thai, coconut curry noodle bowls or this delicious thai coconut curry soup. So good!!
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Ingredients
Tofu:
400 g package of extra-firm tofu
1 tbsp coconut oil
3 tbsp coconut aminos
1 1/2 tbsp maple syrup
1 tbsp water
Noodles:
200 g rice noodles
1 tbsp coconut oil
1 shallot
2 garlic cloves, minced
2 medium carrots, cut to matchsticks
1 cup red cabbage, thinly chopped
3/4 - 1 tsp pink salt
Sauce:
1/4 cup full fat coconut milk
1 tbsp red curry paste
3 tbsp coconut aminos
2 tbsp coconut sugar
juice of 1/2 lime
Garnish:
cilantro, chopped
lime wedges
Instructions
- Remove the tofu from the package and wrap it in paper towels. Place it on a plate and place something heavy on top (cast iron skillet, books etc). Press tofu for around 25-30 minutes to remove all the liquid. Heat coconut oil in a large cast iron skillet over medium heat. In a small bowl mix coconut aminos, maple syrup and water. Once the pan is hot, add tofu, pour over the marinate and fry 2-3 minutes per side until crisp and golden on all sides. Remove the tofu from the skillet.
- Cook noodles according to directions on the package. Set aside.
- In a small bowl, mix coconut milk, curry paste, coconut aminos, coconut sugar and lime juice.
- Meanwhile, wipe down the pan and heat up coconut oil. Add chopped shallot and garlic. Sautee for 2-3 minutes. Add carrots, cabbage and salt. Cook for 3-5 minutes. Stir in cooked noodles and pour the sauce over it, then mix in tofu cubes. Turn off the heat. Garnish with cilantro, sesame seeds and lime wedges.
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