This dish of Curry Noodles with Tofu & Mushrooms packs a spicy punch! I loved these warming flavors of curry, ginger, coconut, & herbs. Even better? It’s ready in less than 30 minutes!Print
Curry Noodles with Tofu & Mushrooms
This dish of Curry Noodles with Tofu & Mushrooms packs a spicy punch! I loved these warming flavors of curry, ginger, coconut, & herbs. Even better? It’s ready in less than 30 minutes!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 minutes
- Yield: 5 servings
- 1 Tbsp olive oil
- 1 onion, chopped
- 8 oz sliced mushrooms
- 4 cloves garlic, pressed
- 2-3 tsp chili garlic paste
- 1/2 tsp paprika
- 1/4 tsp tumeric
- 2 Tbsp roasted curry powder
- 1/4 tsp powdered ginger
- 1 can coconut milk*
- 4 cups veggie broth
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 9 oz pad thai noodles
- 1/2 block tofu*
- 2 Tbsp cornstarch
- 1/4 cup oil
- 1/4 cup chopped cilantro
- 3-4 green onions, sliced
- limes, for serving
- Heat the olive oil in a large stock pot over medium-high heat. Add the onions and mushrooms and cook, stirring often, until soft, about 5-7 minutes. Stir in the garlic, then add chili paste and spices.
- Add the coconut milk, veggie broth, soy sauce, and sugar and stir well.
- Bring the mixture to a boil, then stir in the noodles. Cover and let sit 10 mins.
- While the noodles cook, dice the tofu into 1/2″ cubes and toss with the cornstarch until evenly coated. Heat 1/4″ of vegetable oil in a skillet over medium heat, then carefully add the tofu blocks. Toss every few minutes until a couple sides of each block are golden-brown.
- Add the tofu, cilantro, green onions and stir in. Serve with lime on top and eat!
– I’ve used the Trader Joe’s Coconut Cream and regular canned Thai Kitchen Coconut Milk in this recipe. The coconut cream makes it more creamy, which I actually preferred, but if you can’t find it then the coconut milk was fantastic as well!
– If you’re not a fan of tofu flavor, try draining the tofu and soaking it in salted water for 1 hour, or up to overnight. My theory is the soaking pulls the gross-tasting water out of the tofu and makes it more palatable.
– The texture of the noodles is best just after they’ve been cooked. You can certainly eat this for leftovers and it is delicious, but the noodles will break apart a good bit when you’re eating it.
Read more about these Curry Noodles with Tofu & Mushrooms…
Have you ever had a dish that really just wow’d your tastebuds? That made you raise your brows a bit in surprise because you didn’t really expect it to be so flavorful? The other night, that was this dish right here.
I know, I know. Curries tend to do that. Flavor explosion! But you guys, I’ve never really loved curry-flavor dishes before. AJ has never even liked them. And then this here noodle bowl (does it qualify as a soup?) came into existence and we’ve both officially joined the Curry Lovers Camp.
In reality, the soup is actually pretty simple – onions meet mushrooms in a hot pot, then are joined by garlic and his friends: spices. We’re talking ginger and paprika and a good bit of chili garlic paste. And then coconut milk comes to play with veggie broth, and then rice noodles.
I loved using rice noodles in this recipe. I actually love using them all the time because they can be cooked right in the broth for your your recipe. Most other noodles require cooking separately, then being stirred in. We saved a dish by using rice noodles – and besides that.. yum!
And then there’s the tofu. If you guys have hung around here for a while you know my tofu secret already: a salt water soak. It works magic, I’m telling you. If you’re a weirdo like me and swear that tofu has an awful flavor that makes you want to barf even when all your vegetarian friends say there’s no flavor…. take heart.
All that tofu needs is a salty soak for an hour while you do other things, like go on a run or take the dog for a walk. You can even let it soak overnight (or overday, because who would make curry noodles in the morning?). I have no evidence, but that salty soak pulls that gross-tasting water out of the tofu, leaving behind a perfectly tasteless protein ready to soak up all the flavors it can.
Everything is then topped with a bunch of chopped green onion and cilantro and LIME! Don’t miss the lime. Use a lot of it. And then come back and tell me how much you loved this, because I’m about 99% sure it’s going to be your favorite thing since pesto on soup.
Nutrition info for curry noodles with tofu & mushrooms:
per serving, recipe makes 5 servings