Coconut Curry Noodles
Creamy coconut curry noodles are mixed with a crispy tofu-cauliflower mix in this slightly spicy and sweet, warming Thai-inspired noodle bowl.
Servings: 6 people
Equipment
- Food processor to make riced cauliflower
Ingredients
- 3 tablespoons olive oil extra virgin
- 4 garlic cloves peeled and minced
- 1-inch piece ginger peeled and minced
- 4 tablespoons Thai red curry paste vegan
- ½ teaspoon red pepper flakes
- 13.5 ounces coconut milk full fat
- 4 cups vegetable broth
- 2 tablespoons peanut butter smooth
- 1 ½ tablespoons tamari
- 14 ounces rice noodles sometimes labeled as Pad Thai or stir fry noodles
- 1 lime juiced
- 1 tablespoon maple syrup
- 14 ounces tofu extra firm, drained and gently pressed
- 1 cauliflower head riced*
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Garnish
- Lime freshly squeezed
- Sriracha
- Sesame seeds
- Crushed peanuts
Instructions
- In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Once warm, add the minced garlic and sauté for a minute, keeping an eye on the garlic to make sure it doesn’t burn. Reduce the heat to medium low and add the ginger. Then add 3 tablespoons of red curry paste and a ½ teaspoon of red pepper flakes. Cook for about 3 minutes, stirring everything together.
- Add the coconut milk, broth, peanut butter, and 1 tablespoon of tamari. Bring the pot to a boil. Then add the noodles and cook for 6 minutes at medium heat, stirring occasionally. Turn off the heat, stir in the lime juice and maple syrup.
- Heat a tablespoon of olive oil over medium heat in a large frying pan. Crumble the tofu into the pan, using your spatula or wooden spoon to chop the tofu into tiny pieces while simultaneously coating the tofu with oil. Then add an additional tablespoon of oil along with the cauliflower. Mix the cauliflower and tofu together, continuing to break down any large pieces of tofu. Add the salt and pepper and sauté the mixture for 2 minutes. Add the remaining tablespoon of red curry paste and a ½ tablespoon of tamari. Continue to chop and stir, being careful to lower the heat if the mixture starts to burn or look dry. You can always add a bit more oil too.
- Use tongs to add noodles to each bowl, then add a scoop of the tofu-cauliflower mix on top. Garnish with a squeeze of lime juice, sriracha, sesame seeds and crushed peanuts.
Notes
- To rice cauliflower, roughly chop the cauliflower head, removing the outer leaves and stem. Place the cauliflower into the food processor on high to chop into tiny pieces.