Last Updated on 2 months by Neha Deshmukh

Red Curry Tofu Noodle Recipe – Easy Instant Pot & Vegetable

Introduction

Okay, friends, let me tell you about this Red Curry Tofu Noodle recipe. It’s become a total weeknight staple at my place! I first made it when I was craving something flavorful, comforting, and fast. Seriously, this comes together so quickly, especially with the Instant Pot. It’s packed with veggies, protein from the tofu, and that amazing red curry flavor we all love. Plus, it’s super customizable – I’ll share all my favorite tweaks later!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s healthy, loaded with colorful vegetables and plant-based protein. And it’s incredibly flavorful, thanks to the red curry paste and coconut milk. Honestly, it’s the perfect balance of comfort food and wholesome goodness.

Ingredients

Here’s what you’ll need to make this delicious Red Curry Tofu Noodle dish:

• 3 tablespoons coconut oil
• 12 ounces extra firm tofu
• 1 cup red pepper
• 1 cup broccoli
• 1 large yellow onion
• 8 oz noodles
• 2 tablespoons red curry paste
• 2 carrots
• 1 tablespoon ginger
• 4 cups low sodium vegetable broth (about 950ml)
• 1 can coconut milk (about 400ml)
• 1 teaspoon kosher salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Oil: Types and Uses

I prefer refined coconut oil for this recipe because it has a higher smoke point and a more neutral flavor. You can use unrefined if you like a subtle coconut taste, but it’s not essential. About 45ml of coconut oil is perfect.

Extra Firm Tofu: Pressing and Preparation

Pressing the tofu is key to getting it nice and crispy. I usually wrap it in paper towels and place something heavy on top for about 20-30 minutes. You can also buy a tofu press – they’re a lifesaver! About 340g of tofu is what we’re aiming for.

Red Curry Paste: Regional Variations & Spice Levels

Red curry paste can vary quite a bit in spice level depending on the brand and region it’s from. I like to start with 2 tablespoons and add more to taste. Mae Ploy is a popular brand, but feel free to experiment!

Noodles: Choosing the Right Type for Curry

I usually use rice noodles for this recipe, but egg noodles or even udon noodles work well too. Just make sure to cook them according to package directions. About 225g of noodles is ideal.

Coconut Milk: Full-Fat vs. Light

Full-fat coconut milk will give you the richest, creamiest curry. Light coconut milk works in a pinch, but the flavor won’t be quite as intense. About 400ml of coconut milk is what we need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prep your veggies. Slice the onion, cut the broccoli into florets, wedge the red pepper, and cut the carrots into matchsticks.
2. Now, heat 1 tablespoon of coconut oil in your Instant Pot on the sauté setting. Add the onions, broccoli, and red pepper and sauté for a few minutes until slightly softened. Remove them from the pot and set aside.
3. Next, pan-fry or bake your tofu until it’s golden brown and crispy. I like to cube it and toss it with a little cornstarch before cooking for extra crispiness. Set the tofu aside too.
4. Add the remaining coconut oil to the Instant Pot. Stir in the red curry paste and sauté for about 30 seconds until fragrant.
5. Add the carrots, noodles, vegetable broth, coconut milk, ginger, and salt to the pot.
6. Secure the lid and pressure cook on high for 3 minutes. Then, do a quick release of the pressure.
7. Stir in the reserved vegetables and tofu. Switch the Instant Pot back to the sauté setting and simmer until everything is heated through.
8. Give it a final taste and adjust the seasoning with salt and pepper as needed. Serve hot and enjoy!

Expert Tips

• Don’t skip pressing the tofu! It really makes a difference in the texture.
• If you want a thicker sauce, you can mix a tablespoon of cornstarch with a little water and stir it into the curry during the last few minutes of cooking.
• Fresh ginger is always best, but you can use ginger paste if you’re short on time.

Variations

This recipe is so versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is already vegan! Just double-check that your red curry paste doesn’t contain any fish sauce.

Gluten-Free Adaptation (Noodle Choices)

Use rice noodles or gluten-free noodles to make this dish gluten-free.

Spice Level Adjustment

Add more or less red curry paste to adjust the heat level to your liking. A pinch of cayenne pepper can also give it an extra kick.

Quick Weeknight Version (Stovetop)

Don’t have an Instant Pot? No problem! You can make this on the stovetop. Sauté the vegetables and tofu as directed, then add the remaining ingredients and simmer for about 20-25 minutes, or until the noodles are cooked through.

Serving Suggestions

I love serving this with a sprinkle of chopped peanuts and a squeeze of lime juice. A side of steamed jasmine rice is also delicious. My family loves it with a sprinkle of fresh cilantro too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

Can I use frozen vegetables in this recipe?

Yes, you can! Just add them to the pot along with the broth and coconut milk. You might need to increase the cooking time slightly.

What type of noodles work best in this red curry?

Rice noodles are my go-to, but egg noodles, udon noodles, or even spaghetti will work in a pinch.

How can I adjust the heat level of the curry?

Start with less red curry paste and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

Can this be made ahead of time?

You can prep the vegetables and tofu ahead of time to save time on busy weeknights.

What is the best way to press tofu for this recipe?

Wrap the tofu in paper towels and place something heavy on top for 20-30 minutes. A tofu press is also a great investment if you cook with tofu often.