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A light vegan curry that's quick to make, travels well , and reheats easily. Add lime juice if desired.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

  • Roll tofu in cornstarch. Heat 3 tablespoons oil in a pan over medium-high heat. Fry tofu until crisp, about 5 minutes.

  • Combine 1 teaspoon oil, curry paste, garlic, and ginger in another pan over medium heat. Cook and stir until fragrant, about 2 minutes. Add vegetable broth and coconut milk slowly. Cook, stirring often, until sauce is heated through, about 10 minutes.

  • Combine noodles, tofu, curry sauce, and green onion in each serving bowl.

Cook's Notes:

To make the recipe kid friendly, halve the curry paste.


You can omit frying tofu so curry keeps better, travels better, and reduces fat. If choosing this option, add tofu to the curry sauce.

Nutrition Facts

577 calories; 9.9 g protein; 82 g carbohydrates; 0 mg cholesterol; 344.6 mg sodium. Full Nutrition