Creamy Red Curry Tofu Noodles

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Creamy Red Curry Tofu Noodles

Rich, cozy, and bursting with bold Thai-inspired flavors! These Creamy Red Curry Tofu Noodles are the ultimate weeknight comfort food—creamy, savory, and packed with craveable flavor. Chewy ramen noodles are tossed in a luscious red curry coconut sauce with crispy tofu, fresh lime, and green onions. It’s fast (ready in under 30 minutes), satisfying, and made with pantry staples. Cozy enough for chilly nights, yet fresh enough to enjoy year-round!
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Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Meal Type: Dinner, Soup
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather)
Tool: Stove
Ingredient: Coconut, Tofu, Tomatoes
Servings: 4
Ingredients
  • 7 oz dry ramen noodles (or rice noodles for gluten-free)
  • 2 tablespoon(s) sesame oil divided
  • 12 oz firm tofu cut into ½-inch cubes
  • 2 clove(s) garlic minced or pressed
  • 1 tablespoon(s) fresh ginger minced or grated
  • 2 tablespoon(s) Thai red curry paste
  • 1 tablespoon(s) tomato paste
  • 1 cup(s) full-fat coconut milk (or vegan heavy cream)
  • 1 tablespoon(s) lime juice (about ½ lime)
  • 1 tablespoon(s) soy sauce (gluten-free if preferred)
  • 2 green onions thinly sliced
  • Optional: chopped cilantro or Thai basil for garnish
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Instructions
  • Cook the noodles: Bring a pot of water to a boil and cook the ramen noodles until just al dente, about 3–4 minutes. Drain and set aside.
  • Crisp the tofu: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, flipping occasionally, until golden and crisp on all sides. Remove tofu from the pan and set aside.
  • Make the sauce: Add the remaining 1 tablespoon of sesame oil to the same pan. Sauté the garlic and ginger for about 30 seconds, until fragrant. Stir in the red curry paste and tomato paste. Cook for 1 minute to deepen the flavor.
  • Simmer: Pour in the coconut milk and bring to a gentle boil. Reduce heat to a simmer and cook for 2–3 minutes. Stir in the lime juice and soy sauce.
  • Combine and serve: Add the cooked noodles and tofu back into the pan. Toss everything together until well coated in the creamy sauce. Stir in the green onions. Serve hot, garnished with cilantro or Thai basil if desired.
Notes
Oil-Free Option: Skip the sesame oil and sauté with a splash of vegetable broth or water. Pan-searing tofu without oil will result in less crispiness, but still delicious.
Noodle Options: Any quick-cooking noodles work here. Try rice noodles or soba for a twist.
Red Curry Paste: Thai red curry paste can vary in heat and ingredients depending on the brand. Always check the label to ensure it’s vegan (some contain fish sauce). Taste the sauce and adjust the spice to your liking. For extra heat, add a pinch of chili flakes.
Add Veggies: Stir in a handful of baby spinach or thinly sliced bell peppers in Step 4 for extra nutrients and color.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or coconut milk to loosen the sauce.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 482kcal | Carbohydrates: 38g | Protein: 15g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 1305mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1310IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 5mg
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