Thai Red Curry Tofu Noodle Recipe – Quick & Easy Vegan Dinner

Last Updated on 4 months by Neha Deshmukh

Thai Red Curry Tofu Noodle Recipe – Quick & Easy Vegan Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying dinner that doesn’t take forever to make. This Thai Red Curry Tofu Noodle recipe is a total lifesaver. It’s packed with flavour, super easy to whip up, and totally vegan – win-win-win! I first made this when I was craving something spicy and comforting, and it’s been a regular in my rotation ever since.

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s quick – ready in under 30 minutes! It’s also incredibly versatile. You can easily swap out the veggies for whatever you have on hand. Plus, it’s a fantastic way to get a healthy dose of protein and veggies into your day. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1 tbsp light cooking oil (approx. 15ml)
• 1 tbsp finely chopped garlic
• 2 tbsp Thai red curry paste
• 1 small-sized onion
• 2 cups cubed extra-firm tofu (approx. 280g)
• ½ cup julienned carrots (approx. 60g)
• 1 cup thinly sliced green beans (approx. 80g)
• 1 cup thinly sliced red peppers (approx. 140g)
• 2 cups coconut milk (approx. 480ml)
• 3 cups vegetable stock (approx. 720ml)
• Salt & pepper to taste
• 1 lb thin noodles of choice (approx. 450g)
• Fresh coriander leaves, for garnish
• Lime wedges, for serving

Ingredient Notes

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

Thai Red Curry Paste: Exploring Varieties & Heat Levels

Thai red curry paste is the heart of this dish. There are tons of brands out there, and they vary in heat level. I usually go for a medium-heat paste, but feel free to adjust to your preference. Mae Ploy is a popular brand, but experiment and find one you love!

Tofu: Choosing the Right Firmness for Curry

Extra-firm tofu is your best bet here. It holds its shape really well during cooking and gets beautifully golden brown. If you only have firm tofu, press it really well to remove excess water before cubing it.

Coconut Milk: Full-Fat vs. Light – Which to Use?

Full-fat coconut milk will give you the richest, creamiest curry. However, light coconut milk works just fine if you’re watching your calorie intake. The flavour won’t be quite as intense, but it’s still delicious.

Noodles: Best Types for Thai Red Curry

I love using rice noodles for this recipe – they’re naturally gluten-free and have a lovely texture. But feel free to use whatever noodles you prefer! Egg noodles, udon, or even spaghetti will work in a pinch.

Vegetable Stock: Homemade vs. Store-Bought Options

Homemade vegetable stock is always best, if you have the time. But a good quality store-bought stock is perfectly fine too. Just check the sodium content and adjust the salt accordingly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a deep pan or wok over medium heat. Add the chopped garlic and Thai red curry paste. Sauté for about 30 seconds, until fragrant. This is where the magic starts!
2. Add the sliced onion and cubed tofu. Cook for 3-4 minutes, stirring occasionally, until the tofu edges turn golden brown. Don’t overcrowd the pan – you want the tofu to get nicely browned, not steamed.
3. Stir in the julienned carrots, sliced green beans, and sliced red peppers. Cook for another 2-3 minutes, until slightly softened.
4. Pour in the coconut milk and vegetable stock. Bring to a simmer, then reduce the heat to low and cook for 8-10 minutes, allowing the flavours to meld together.
5. Season with salt and pepper to taste. Now’s the time to add your pre-cooked noodles and mix well, ensuring they’re coated in that gorgeous curry sauce.
6. Garnish with fresh coriander leaves and serve immediately with lime wedges. A squeeze of lime really brightens up the flavours!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Perfect Curry Flavor Balance

Don’t be afraid to taste and adjust the seasoning as you go. A little bit of fish sauce (if you’re not vegan) can add a lovely umami flavour.

Preventing Tofu from Sticking to the Pan

Make sure your pan is well-oiled and hot before adding the tofu. And don’t stir it too much at first – let it sit for a minute or two to develop a nice crust.

Noodle Cooking Time & Texture

Follow the package instructions for cooking your noodles. You want them to be al dente – slightly firm to the bite.

Adjusting Spice Levels to Your Preference

If you like it really spicy, add a pinch of chili flakes or a finely chopped chili pepper along with the curry paste.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation (Already Vegan!)

Woohoo! This recipe is already 100% vegan-friendly.

Gluten-Free Adaptation (Noodle Choices)

Just make sure to use gluten-free noodles, like rice noodles.

Spice Level: Mild, Medium, Hot

Adjust the amount of red curry paste to control the heat. My family loves it medium-hot, but my friend Sarah prefers a milder version.

Festival Adaptation: Weeknight Curry vs. Special Occasion Presentation

For a weeknight meal, serve it straight from the pan. For a special occasion, garnish with extra coriander, a sprinkle of sesame seeds, and a drizzle of coconut cream.

Serving Suggestions

This curry is fantastic on its own, but it also pairs well with:

• A side of steamed jasmine rice
• A fresh cucumber salad
• Spring rolls

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!

What type of tofu works best in this Thai red curry?

Extra-firm tofu is ideal because it holds its shape well.

Can I use frozen vegetables in this recipe?

Yes, absolutely! Just add them directly to the pan along with the coconut milk and vegetable stock.

How can I adjust the thickness of the curry sauce?

If the sauce is too thin, simmer it for a few more minutes to reduce it. If it’s too thick, add a splash of vegetable stock.

What is a good substitute for vegetable stock?

You can use chicken stock if you’re not vegetarian, or even water with a bouillon cube.

Can this curry be made ahead of time?

Yes, you can make the curry base ahead of time and store it in the refrigerator for up to 2 days. Just add the noodles when you’re ready to serve.